Preheat oven to 350°.

 Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and coconut milk in a microwave-safe bowl; microwave for 30 seconds, stir and then for another 30 seconds. Stir well and add in coconut oil, Morad Double Espresso Liqueur and eggs.  Pour liquid mixture and 1/2 cup chocolate chunks to the flour.  Stir to combine.

Pour the batter into a 9-inch square metal baking pan coated with cooking spray. Bake at 350° for 30-40 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares and serve with Double Espresso Coconut Whipped Cream.

Double Espresso Coconut Whipped Cream

Remove can of coconut milk from fridge and turn it upside down.  Open up the can and pour off the water (save for another use or just enjoy as a cold drink).  Scoop the solid coconut milk into the bowl of a stand mixer.  Turn the mixer on high and beat well for 2 minute.  Add Morad Double Espresso and sugar (start with less and add more if desired) and continue to whip on high until it is well blended.

Keep refrigerated until ready to use.  It will last about 4 days in the fridge.