• Start by pre-heating the oven on 350°F/175°C

FOR THE CAKE

• Then slice the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Add both the seeds and the pod to a saucepan with the butter, and warm gently over low heat until the butter is fully melted. Pour in the milk and let the mixture cool down. The vanilla will slowly infuse its aroma into the warm butter. It’s important to let it reach room temperature - we’ll be mixing it into the eggs later, and we don’t want them to cook.
• Crack the eggs into a mixing bowl and add the sugar. Let the mixer run for a moment until everything is well combined.
• Sift in the cocoa, flour, baking powder and salt - this keeps the batter smooth and lump-free. If any bits get stuck, gently press them through with your fingers.
• Remove the vanilla pod from the now cooled butter mixture. Add the sifted flour and cocoa mix to the egg and sugar mixture, then pour in the cooled butter. Whisk it all together until smooth and fully combined.
• Line your baking tray with parchment paper, folding it neatly so you can lift the cake out easily later. Pour in the batter, smooth the top, and bake in a preheated oven for 25 minutes.
• If you’re using a smaller or larger tray, baking times may vary. After 25 minutes, check if the cake is done by inserting a toothpick or a knife into the centre. If it comes out with batter on it, it needs a bit more time in the oven. We check in 5-minute intervals until it comes out clean. Then take the cake out of the oven and let it cool on a wire rack - this helps the bottom cool as well.

FOR THE GLAZE

• Once the cake has cooled, begin preparing the glaze. To make the glaze, slice the vanilla pod lengthwise and scrape out the seeds. Melt the butter together with the vanilla seeds and pod. Once melted, remove the pod from the butter.
• Add the coffee, sifted powdered sugar and cocoa powder to the melted butter and beat until smooth.
• OUR WAY

  Cut the cake into squares. Place each square on a separate plate and pour a generous tablespoon of glaze over the top. Let the glaze run freely over the cake. Finish with coconut chips. Enjoy immediately or chill in the fridge!
• CLASSIC WAY

  For the classic version, generously pour the glaze over the whole cake. Pop it in the fridge for a little while to let the glaze firm up just enough.
• Now cut the cake into squares, sprinkle generously with coconut, and serve to your crowd!