Preheat the oven to 350 F / 180 C. Grease an 8 x 11 glass baking dish with butter and dust it with flour. Sift together the flour, baking powder and salt. Set aside.

In a bowl of a mixer, place the softened butter and sugar and beat until light and creamy. Adjust the setting to low and then add the eggs one at a time adding the vanilla extract at the end. Alternately add the flour mixture and the milk and stir gently to combine. The batter will be thick.

Spread the batter evenly over the prepared pan and bake in the preheated oven for 35-40 minutes or until a tester inserted in the middle comes out clean.

Transfer to a wire rack to cool completely. Refrigerate for at least 5 hours but preferably overnight.

Slice the cake into squares, more or less about 20.

Make the chocolate sauce. Place the confectioners’ sugar and unsweetened cocoa powder in a bowl. Place the milk and butter in a saucepan and heat until the butter is melted and the mixture is fully warmed up. Pour the liquid into the cocoa mixture and stir until well blended. It will thicken slightly but will still be runny.

Dip the squares into the chocolate sauce making sure they’re coated completely. Using tongs or a fork, grab each slice and then place them in a wire rack set atop a parchment paper to catch the drippings.

Place the shredded coconut in a plate and then roll the squares one at a time to fully coat them with the coconut. Enjoy immediately or you can store and chill it in the fridge. May be enjoyed chilled or at room temperature. The cakes keep for several days (assuming it won’t be eaten sooner!) in an airtight container. Perfect to serve in any special gathering.