Beat the eggs with the sugar, add the butter and milk. Sift the flour, cocoa, baking powder and vanilla into a bowl. Pour the liquid products to the flour, add a pinch of salt and stir with a wooden spoon until homogeneous.
Smear a 10 1/4″ (26 cm) diameter form with butter and sprinkle it with flour. Pour the cake mixture in it and bake in a preheated 338°F (170 °C) oven for 40 min. or to a dry toothpick. Take the baked cake out and cool it.
To make the glaze, put the cream in a pot on the stove, add the cocoa and stir with a whisk until fully dissolved. Heat it and remove just before boiling point, add the crumbled chocolate and butter, wait 1 min. and stir to obtain a smooth chocolate mixture.
Make small holes randomly all over the top of the cake. Don't dig too deep, just enough to remove the top baked part of the cake.
Pour hot chocolate glaze into the resulting holes. Distribute the remainder all over the top. Leave it to cool and fill the holes with coconut flakes.