For the Coconut Cake:

• 50 g (½ cup) desiccated coconut
• 3 eggs (or 120 g natural yogurt for egg-free option)
• 200 g (1 ⅔ cups) plain flour
• 1 teaspoon (5 g) baking powder
• 150 g (10 tablespoons) salted butter, softened
• 175 g (¾ cup) sugar
• 60 ml (¼ cup) coconut milk or coconut cream
• 1 teaspoon (5 ml) vanilla extract

For the Chocolate Ganache:

• 150 g (5 oz) chocolate, chopped
• 80 ml (⅓ cup) heavy cream

1. Preheat your oven to 170°C (340°F). Line the baking pan with parchment paper.
2. In a large bowl, cream together the softened butter, sugar, and vanilla extract with an electric mixer or whisk until the mixture is light and fluffy, about 3–5 minutes.
3. Add the eggs one at a time, whisking well after each addition to combine thoroughly (or stir in the yogurt if using).
4. Sift the plain flour and baking powder into the bowl, then fold in gently with the desiccated coconut until just combined—avoid overmixing.
5. Stir in the coconut milk or cream until the batter is smooth and homogeneous.
6. Pour the batter into the prepared pan and spread evenly with a spatula.
7. Bake in the preheated oven for 30–35 minutes, or until a skewer inserted into the center comes out clean.
8. While the cake bakes, prepare the ganache: place chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until hot but not boiling, then pour over the chocolate.
9. Let sit for 1 minute, then stir gently until you have a smooth, glossy ganache. Set aside.
10. Once the cake is out of the oven and still warm, poke holes all over the surface using a skewer. Pour the ganache evenly over the cake, allowing it to soak into the holes.
11. Let the cake rest for at least 15 minutes before serving to allow the ganache to settle.