Step 1

Preheat the oven to 170°C. Grease and line a 20cm x 30cm lamington pan with baking paper.

Step 2

Place butter and 250g chocolate in a heatproof bowl and set over a pan of simmering water (don’t let bowl touch water), stirring until melted and smooth.

Step 3

Remove from heat and quickly add eggs, sugar, flour, cocoa, 2 cups (250g) cherries and 1 cup (90g) coconut.

Step 4

Stir until combined. Pour batter into prepared pan and gently tap on bench to remove any air bubbles. Bake for 25-30 minutes until the top has started to crack and a skewer inserted into the centre comes out with a few crumbs.

Step 5

Cool in the pan for 20 minutes, then turn out onto a wire rack for a further 20 minutes to cool completely.

Step 6

Meanwhile, place cream in a small saucepan over medium heat and bring to just below boiling point. Place remaining 200g chocolate in a heatproof bowl and pour over the hot cream, stirring until melted and smooth.

Step 7

Set aside to cool for about 20-40 minutes until ganache is room temperature.

Step 8

Place remaining 1/2 cup (60g) cherries and 1 cup (80g) coconut in a bowl, stirring until coconut is tinted pink. Remove the cherries and reserve for another use.

Step 9

To serve, spread ganache over the brownie, scatter with pink coconut and top with the extra cherries.