Coconut cream, solid part (put in fridge for a couple of hours before making this recipe)
Natvia (1/4 cup)
Preheat the oven to 180C
Combine the desiccated coconut, coconut oil, cacao powder, Natvia, salt and and vanilla extract in a bowl and stir until combined. Spoon into a greased and lined slice 15cmx20cm tin and bake for 15 minutes. Remove from the oven and stand in the tin to cool.
Make the topping by beating coconut cream, remaining Natvia and cacao powder until combined. Refrigerate until the coconut rough has cooled. Spread over the top and sprinkle over extra-desiccated coconut.