Melt the butter and let cool. Whisk egg, sugar and vanilla powder until white and puffy. Add the cocoa powder.

Mix flour and baking powder. Stir this down in the egg whip together with butter and milk. Pour into a large oven tray covered with grease proof paper. Bake for 25 minutes in 175°C.

Mix icing sugar, cocoa powder and vanilla powder, for the topping, in a bowl. Melt the butter (and the chocolate). Add butter (and chocolate) to the sugar and stir, then add water a little bit at the time until you have a smooth glaze. If you use cherry essence put this in the water before mixing.

Spread the topping over the cake and sprinkle with the coconut.