1. Line 21 holes of two 12-hole muffin pans (-cup capacity) with paper cases.
2. Heat butter, chocolate, sugar and coconut milk in a pan over a medium heat. Stir until smooth. Cool to room temperature. Add combined sifted flours. Whisk until smooth. Add eggs and coconut. Whisk to combine. Stir in two chocolate bars. Divide mixture evenly among paper cases (about  cup in each).
3. Cook in a slow oven (150°C) for 45 minutes, or until cooked. Stand in pan for 5 minutes, then transfer to a wire rack to cool.
4. Beat cream, icing sugar and colouring with mixer until firm peaks form. Spoon into piping bag with a star tube. Pipe onto cakes. Sprinkle with extra chocolate bar.

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