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Set the oven to 180 C / 350F/ Gas Mark 4
Mix together the cacao powder and hot water and leave to cool a bit. Add the milk to the cacao mixture.
Cream the butter and sugar until pale. Add the eggs one by one, taking care they are completely incorporated.
In a bowl, sift the flour, salt, vanilla and baking soda.
Add the flour and the cacao mixture to the egg mixture whilst whisking continuously on medium setting, taking care to ensure everything is well incorporated – but do not over beat or you will end up with a heavy cake.
Pour the batter into a lined tin and bake in the middle of the oven for approx. 20-25 minutes or until a skewer come out just clean (take care not to over bake).
When the cake is done, leave to cool.
For the topping:
Combine all ingredients in a saucepan and leave to melt. Spread over the cooled cake and top with extra coconut and a few specs of sea salt flakes (optional). Leave to set before serving.