1. Preheat oven to 170 degC fan bake. Grease a 1 litre-capacity oven dish with softened butter. Place butter and sugar in a bowl and beat with an electric mixer until pale and creamy. Beat in eggs, one at a time.
2. Sift flour, salt and cocoa powder over the creamed mixture. Add coconut and fold in dry ingredients with a large metal spoon. Spread mixture into prepared dish.
3. To preapare the sauce, combine brown sugar, second measure of cocoa powder and boiling water in a bowl and stir until sugar has dissolved. Carefully pour wet sauce mixture over the pudding.
4. Bake for 35 minutes or until the sponge has risen and set. Serve hot with cream or ice cream, if desired.

Tip: When pouring the wet sauce over the pudding mixture, pour over the back of a spoon held over the pudding. This will stop the liquid from damaging the soft pudding mixture and result in a nicer looking pudding.

Tip: Serve the pudding hot or warm so that it is nice and saucy (the sauce can become more solid once cold).