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Preheat oven to 350°F and line a 7×7-inch brownie pan with parchment.
Whisk eggs, maple syrup, yogurt, and vanilla until smooth.
Stir in almond flour, coconut, cocoa, sugar, baking soda, salt, and espresso.
Spread mixture evenly into the lined pan.
Bake 25–30 minutes or until a toothpick comes out clean.
Allow cake to set in the pan for 15 minutes.
Transfer to a wire rack and cool completely.
Slice and garnish with shredded coconut.