Preheat the oven to 160˚C. grease and line a cake tin with parchment paper.

Prepare the cake first. soften the butter and beat in a large mixing bowl with the sugar.

Stir in the vanilla extract at this stage also. When this mixture is creamy and fluffy add in the eggs and the flour. If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.

Pour the mixture in the cake tin. Bake for 30-40 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool.

Meanwhile, prepare the chocolate sauce. Bring the cream and glucose to boil then remove from the heat. Place the chocolate pieces into a bowl then pour half the boiling cream over the chocolate, stir to combine, then add the remaining cream (this will avoid the mixture splitting). Stir until smooth, add a tablespoon or two of water if needed to loosen the sauce. Keep aside just warm enough.

Slice the cake into individual rectangles and prepare a platter with the desiccated coconut.

With a skewer or a fork, deep the cake pieces in the chocolate sauce.

Shake the excess and transfer into the desiccated coconut. Coat all the sides and leave for 15 minutes minimum or a few hours to set.

Enjoy within two days for best flavour.