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Preheat the oven to 180°C (160°C fan) / Gas 4. Grease and line a 20x20cm square baking tin.
In a large bowl, mix the melted butter and soft brown sugar until smooth.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Sift together the self-raising flour, cocoa powder, and a pinch of salt. Fold gently into the wet mixture.
Stir in the desiccated coconut.
Pour the batter into the prepared tin and smooth the surface.
Bake for 25 - 30 minutes, or until a skewer inserted into the centre comes out clean.
Allow the traybake to cool completely in the tin.
Melt the chocolate and oil together gently until smooth. Spread over the cooled base.
Sprinkle the remaining desiccated coconut on top.
Leave to set completely before slicing and serving.