Melt the chocolate and butter in a heat-resistant bowl over low heat, stirring occasionally.

Meanwhile, prepare the remaining ingredients.

Mix the flour with the baking powder.

Line a 20x30 cm baking tray with parchment paper.

Prepare the coconut mixture by combining the coconut flakes (and almonds, if available) with condensed milk.

Aim for a thick cream-like consistency.

Once the chocolate and butter have melted, remove from heat, mix in the sugar, and let it cool slightly.

Add the eggs one at a time, whisking well after each addition.

Blend in the flour to achieve a smooth, homogenous batter.

Pour half of the chocolate mixture into the tray, followed by dollops of the coconut mixture. Repeat with the remaining mixtures.

Gently swirl the mixtures with a thin knife or toothpick.

Bake at a medium temperature for 30-40 minutes. Check doneness with a toothpick.

Remove from oven, invert onto a plate, and allow to cool.

Cut into cubes and enjoy warm or cold (cover with cling film to prevent drying).