Preheat oven to 350°F and line a 7×7-inch pan with parchment.
Whisk eggs, maple syrup, yogurt, and vanilla until smooth.
Stir in almond flour, coconut, cocoa, brown sugar, baking soda, salt, and espresso powder.
Spread batter in the pan and bake 25–30 minutes until a toothpick comes out clean.
Let rest 15 minutes in the pan before transferring to a rack.
Cool completely and top with extra coconut before slicing.
