240g Gluten Free Cake and Biscuit Mix
2 tsp Gluten Free Baking Powder
¾ cup sugar
1 ½ cups coconut
2 tbsp cocoa
175g melted butter
¼ cup grated dark chocolate
Mix all ingredients together in a bowl. Blend thoroughly.
Place in a greased and floured (use pikelet and waffle mix) 24 x 30 cm Swiss roll tin, pressing mixture down.
Bake at 180C for 15 – 20 minutes
Ice with chocolate icing, or dust with icing sugar to serve.