• Preheat the oven to 180°C.
• Grease and line a 23 x 23 cm (9 x 9 inch) baking dish with parchment paper.
• Note: For best results, use a square springform pan if you have one. It makes it much easier to pour in the glaze, let it set, and then remove the cake cleanly for serving. The removable sides help you keep the glaze neat and intact.
• If you do not have a springform pan, you can still use a regular baking dish. In that case, you will need to transfer the cake onto a serving plate before pouring the glaze over it. This helps you glaze and serve the cake more easily without making a mess.
• Melt the butter in a small saucepan or microwave-safe bowl.
  ¾ cup (170g) unsalted butter, melted and slightly cooled
• Stir in the milk and set aside to cool slightly while you prepare the remaining ingredients.
  ¾ cup (175ml) milk
• In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  1 ½ cups (180g) all-purpose flour, ¼ cup (25g) unsweetened cocoa powder, 2 tsp baking powder, A pinch of salt

Make the cake batter

• In a large bowl, whisk together the eggs and granulated sugar until light and slightly fluffy.
  2 large room temperature eggs, 1 cup (200g) granulated sugar, see notes
• Stir in the vanilla extract.
  1 tsp vanilla extract
• Sift the dry ingredients together. Add them to the egg mixture in two additions, alternating with the butter-milk mixture. Gently fold after each addition until just combined and the batter is smooth. Do not overmix.

Bake

• Pour the batter into the prepared baking dish and spread evenly.
• Bake for 20–25 minutes, or until a toothpick inserted in the centre comes out clean.
• Let the cake cool completely in the pan before glazing.

Prepare the chocolate-coffee glaze

• In a small saucepan over low heat, melt the ¼ cup (60 g) butter.
  ¼ cup (60g) unsalted butter
• Remove from the heat and stir in the strong brewed coffee, cocoa powder, and vanilla extract until smooth.
  2 tbsp strong brewed coffee, 1 tbsp unsweetened cocoa powder, ½ tsp vanilla extract
• Gradually whisk in the powdered sugar until the glaze is glossy and spreadable. If it is too thick, add a teaspoon of coffee; if too thin, add a little more powdered sugar.
  180-200 g powdered sugar

Glaze and decorate

• Once the cake has cooled, use a skewer, fork, or toothpick to poke holes evenly across the surface of the cake. This allows some of the chocolate-coffee glaze to soak into the cake, making it extra moist and flavourful.
• Pour the chocolate-coffee glaze evenly over the cake, allowing it to seep into the holes. Spread gently with a spatula if needed.
• Immediately sprinkle the shredded coconut over the top before the glaze sets.
  ½ cup (40g) shredded coconut (unsweetened or sweetened)

Serve

• Allow the glaze to set for 20–30 minutes.
• Cut into squares and serve with coffee or tea.
• You can store the cake in an airtight container at room temperature for 2–3 days or refrigerate it for up to a week.