1cuptoasted sweetened shredded coconuti like to do a heaping cup
Preheat oven to 350°F.
In a microwave safe bowl add the butter and chocolate . Microwave on half power until butter and chocolate are melted. Let mixture sit for 5 minutes or until slightly warm but no longer piping hot.
Add the eggs, sugar, vanilla, water (or coffee), and instant espresso (if using) and whisk to combine.
Stir in the flour and salt, don’t overmix.
Pour the batter into an 8x8 pan that has been sprayed with nonstick cooking spray or been lined with parchment paper.
Bake at 350°F for 20-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no batter. Every oven differs so yours might take a little longer.
Remove from oven and allow to cool completely.
Once cool top with coconut pecan frosting.
Coconut Pecan Frosting
In sauce pan combine heavy cream, sugar, egg yolks and salt. Cook over medium low until comes to a low boil. Stir constantly. Once it comes to a small boil and has thickened, remove from heat and add the butter, vanilla, pecans and coconut. Stir until butter has melted and everything is combined.
Let sit at room temperature until cooled.
*I'm not a coffee drinker, so I usually use water and forgo the espresso powder.