How to make
Beat the flour, brown sugar, coconut flakes with half the softened butter. Pour the mixture into a rectangular tray and bake for 20 min. in a preheated 360°F (180 °C) oven.
Heat the condensed milk in a pot with the honey and remaining butter. Instead of honey, you can use a runny caramel. Boil for about 12 min. and remove from the stove.
Pour this mixture over the base and put to bake for another 12 min. Then let it cool for at least 3 hours.
Melt the crumbled chocolate with the other 3 1/3 tbsp (50 g) of butter in a water bath and pour it over the cake. Put in the fridge for 1 hour and then cut into squares or rectangles.
