Beat the butter and sugar to a fluffy cream. Add the eggs, then the flour, which you've sifted with the baking powder and vanilla beforehand.
Pour the resulting dough into a suitable form and bake in a preheated 338°F (170 °C) oven.
Stir together all the dry ingredients for the glaze, then add the coffee and cognac. Poke many holes in the baked and cooled cake and pour the mixture over it.
At the very top, garnish with cream and coconut flakes. It's recommended to leave the cake in the fridge for 1 day before eating.