Step-by-Step Instructions

• Crush the chocolate biscuits into fine crumbs. You can use a food processor or place the biscuits in a sealed bag and crush them with a rolling pin. The crumbs should be even and sandy.
• Mix the crumbs with the melted butter until every crumb is evenly coated. The mixture should look like wet sand and hold together when squeezed.
• Press the mixture firmly into the bottom of an 8-inch round cake ring or springform pan. Use the back of a spoon or the bottom of a flat glass to compact it tightly. Chill for 15 to 20 minutes.
• Prepare the coconut layer by mixing the shredded coconut with the sweetened condensed milk. Stir until the mixture becomes thick and sticky. It should clump together easily.
• Spread the coconut mixture evenly over the chilled biscuit base. Press it down gently with a spatula or your fingertips. Take care not to press so hard that the base cracks.
• Refrigerate the cake for about 30 minutes so the layers become firm. The coconut filling should feel set before the chocolate goes on top.
• Melt the chocolate for the topping in a heatproof bowl. You can melt it in the microwave in short bursts or over a pot of gently simmering water. Add the oil and stir until the chocolate is smooth and glossy.
• Carefully remove the cake ring or the sides of the springform pan. If the cake feels too soft, chill it for another 10 minutes before unmolding.
• Pour the melted chocolate over the coconut layer. Spread it evenly with a spoon and let it drip slightly down the sides if you like. Create soft swirls on top while the chocolate is still warm.
• Refrigerate for 1 to 2 hours, or until the chocolate and coconut layers are completely firm.