Preheat your oven to 180° Celsius.

Mix flour, cocoa powder, baking powder and salt in a bowl.

In a separate bowl, add the liquid butter (i.e. melt it in the microwave or a small pan first) and the eggs and stir. Add the sugar and stir with a mixer until the mixture turns a lighter yellow. This means the sugar has dissolved, which is what we want. Then, stir in the milk.

Add the flour mix to the egg mix. Either stir gently with the mixer or use a large spoon until the batter looks homogenous. You don’t want to do this longer than necessary, because it might activate the baking powder before you actually place it in the oven!

Butter and flour your baking tin or casserolle dish. Then sprinkle the grounded almonds over the bottom. This will add a crispy bottom to the otherwise soft cake. Spoon in the mixture into the prepared dish and level the top.

Bake for ca. 35 minutes. Insert a thin skewer in the middle of the cake and see if it comes out clean. If not, leave it in for another 5-10 minutes. When taken out, prick the warm cake all over with the skewer.

For the icing, combine powdered sugar, cocoa powder, butter and espresso, and distribute the mixture evenly over the warm cake. Then sprinkle on the coconut flakes until the whole dish is covered in white.

Let the cake cool and cut it evenly into 12 pieces.