Chocolate Coconut Bars

Preheat the oven to 180°C. Line a large baking sheet with parchment paper. Mix together the flour, baking powder and cacao powder and sift into a bowl through a fine mesh sieve. Add grated coconut, sugar, butter, egg and milk and mix into a fine dough. Spread the dough evenly in a rectangular shape (about 1/2 inch thick) on the baking tray and bake for 12 – 15 minutes.

Soak the gelatin sheets in a bowl of cold water for 10 minutes. Chop the chocolate.

In a saucepan over medium-low heat, heat the coconut milk but don’t allow it to boil. Then remove from heat and dissolve gelatin sheets in it. Add rum and chocolate and allow chocolate to melt. Stir into a smooth, homogeneous mass. Using an electric mixer, whip the cream to a fluffy peak consistency. Add grated coconut and fold it into the coconut-chocolate mass. As soon as the cream tightens, spread it over the chocolate cake. Sprinkle it with roasted grated coconut.