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.