Recipe:

1. Blend 120g coconut into a food processor until thinly chopped.
2. Use an electric mixer to whisk the eggs and sugar for 5 minutes, or until thick and creamy.
3. Fill a small saucepan about a quarter full with hot water, and sit a mixing bowl on top so it rests on the edge of the pan – but don't let it touch the water. This is called a bain marie. Add the butter and chocolate to the bowl, and stir gently until they've both melted.
4. Stir the chocolate mixture to the egg mixture.
5. Add the flour, cocoa, coffee and vanilla. Mix until combined. 
6. Preheat the oven to 180 C/160 fan/ gas mark 4. Pour the batter into a lined square cake tin (23 cm x 23 cm), top with 80g of roughly chopped coconut.
7. Bake for 35-40 minutes, until just cooked through. Set aside to cool.
8. While the brownies are cooking, make the ganache. Add 75ml of double cream into a small saucepan. When hot, turn off the heat and add the vanilla and chocolate. Stir until the chocolate has melted. Set aside to cool.
9. Whisk the remainig double cream (75 ml) until it's thick and fluffy, then fold it into the chocolate mixture.
10. Spread the ganache over the brownie and top with extra coconut chunks! Enjoy!