For the cake, divide the chocolate into pieces. Melt with 300 g butter in a hot water bath. Let it cool down a little. Mix flour, cocoa and baking powder. Beat the eggs, brown sugar and 1 pinch of salt until light creamy. First stir in liquid chocolate, then flour mixture. Smooth the dough on the greased and floured fat pan (approx. 32 x 39 cm).
Bake the cake in a preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 20-25 minutes. Let them cool down.
For the coconut cream, stir 125 g butter and icing sugar until creamy. Gradually stir in first cream cheese, then 50 g grated coconut. Spread the cream on the cake and sprinkle with 100 g coconut flakes. Put in a cool place for about 1 hour.