Method

• 1.
  Preheat the oven to 170°C. Grease and line a 20cm x 30cm lamington pan with baking paper.
• 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.

• 3.
  Remove from heat and quickly add eggs, sugar, flour, cocoa, 2 cups (250g) cherries and 1 cup (90g) coconut.
• 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.
• 5.
  Cool in the pan for 20 minutes, then turn out onto a wire rack for a further 20 minutes to cool completely.
• 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.
• 7.
  Set aside to cool for about 20-40 minutes until ganache is room temperature.
• 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.
• 9.
  To serve, spread ganache over the brownie, scatter with pink coconut and top with the extra cherries.