Preheat oven to 340°F (170°C). Grease & line an 8x8" pan with baking paper.
Melt butter & dark chocolate (double boiler or microwave).
Stir in powdered sugar, brown sugar & warm milk. Whisk until smooth.
Add flour, cocoa powder, baking powder & salt. Mix to a thick, smooth batter.
Pour into tin & bake 25–30 min until set. Cool fully in tin.
Heat 270ml coconut milk, sugar & cornstarch in a saucepan, stirring until thick.
Remove from heat. Stir in vanilla, dairy-free butter & shredded/desiccated coconut.
Cool in fridge, then mix in 60ml more coconut milk to loosen. Spread over brownie base.
Whip cold plant-based cream + powdered sugar to stiff peaks. Spread over coconut layer.
Sprinkle extra coconut on top. Chill 1+ hour before slicing. Enjoy every bite!
