Pre-heat the oven to 160ºC.
Butter an ovenproof dish of approximately 28 x 18 cm.
Sift the cake flour, cocoa powder, baking powder and salt together. Then add the sugar, coconut and oats and mix well.
Stir the melted butter with the vanilla essence into the dry ingredients and mix well.
Press into the prepared baking dish and flatten.
Prick all over with a fork and bake in the pre-heated oven for approximately 12 minutes.
In the mean time melt the chocolate in the microwave oven. When just melted add the cream and return to the microwave for 30 seconds and beat well.
Take the baked crunchies out of the oven and pour the chocolate topping immediate over and spread with a knife.
Cut into squares or cut into forms with a cookie cutter while still warm.
Leave to cool.
Serve with some sifted icing sugar and fresh berries.Reprinted with permission of Pink Polka Dot. To see more
recipes, click here.