Preheat the oven to 180 degrees C (350 degrees F).
Directions: made easy
Place 250g (8 oz) melted butter, 3/4 cup sifted cocoa powder, 1 1/3 cups of sifted caster sugar(superfine) ie: make your own superfine caster sugar just add it to your mix master and pulse for a few seconds. 3 eggs, 1 1/2 cups desiccated coconut(everyday baking coconut) 1 1/2 cups plain (all purpose) flour,1 1/2 teaspoons baking powder and 3/4 cup (6 fl oz) milk in a bowl and whisk until smooth. Pour into a greased 24cm (91/2 in) round cake tin( I used a spring form pan) lined with non stick baking paper and bake for 50 minutes. This where I think the recipe needs to be changed. I baked it for 40 minutes and tested it and I think it was a little over baked for my taste. I wanted a more gooey cake, so if you want a cake with a little more gooey parts then bake it for just 30-35 minutes, but watch it!! You can dust it with cocoa and serve warm or cold with thick double cream. I used homemade chocolate whipped cream!