Chocolate and Coconut Cake

INGREDIENTS:

For the Cake Bar:
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1/2 cup shredded coconut
For the Chocolate Ganache:
• 1/2 cup heavy cream
• 8 ounces dark chocolate, chopped
• Shredded coconut, for garnish

DIRECTIONS:

1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In another bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
4. Gradually add the flour mixture to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Fold in the shredded coconut.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan on a wire rack.
7. For the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let it sit for a minute, then stir until smooth.
8. Spread the ganache over the cooled cake bar. Sprinkle with shredded coconut for garnish.
9. Chill in the refrigerator until the ganache is set before slicing into bars.