I adapted this recipe from Fiona Smith's chocolate, raspberry & coconut slice in A Treasury of New Zealand Baking (Random House 2009).

125g butter, softened
3/4 cup sugar
3 eggs, separated
1 1/2 c flour
2 Tbs cocoa powder
1 1/2 tsp baking powder
3/4 c jam (I used cherry)
50g chocolate, grated
1/2 c dessicated coconut (or long threaded)

Preheat oven to 180C. Grease a 18cm x 28 cm cake tin with baking paper.
Cream butter and half the sugar till light and fluffy. Beat in egg yolks, Sift in flour, cocoa and baking powder. Mix well and spread into tin. Top with the jam.
Beat egg whites to soft peaks, then slowly beat in remaining sugar and beat until stiff. Fold in grated chocolate and coconut and spread mixture over the jam.
Bake 20-30 min or until meringue is firm. Cool and slice in the tin. Store in airtight container for 3 days.
It's like a chocolate louise cake - delish.
Makes 16-18 slices.

This is my entry in April's Sweet New Zealand, hosted by Delissimon