Beat eggs and powdered sugar in a bowl until white and fluffy, mixing with an electric mixer for at least 5 minutes
Add milk and vegetable oil and mix for a short time
Carefully add cocoa powder, baking powder, vanilla, and flour
Add shredded coconut last and fold gently from bottom to top with a spatula without deflating the batter
Pour batter into an oiled parchment-lined 28x28 cm baking pan
Bake in a preheated 180°C oven for approximately 40-50 minutes
For the sauce: Mix all sauce ingredients in a small pot and heat without boiling until sugar and chocolate dissolve
Let the cake cool for 10 minutes after removing from oven
Flip the cake upside down
Slice the cake and pour hot sauce over it immediately
Serve right away as the cake absorbs the sauce instantly
