Chocolate Coconut Bounty cake

Bounty cake is a delicious brownie based coconut cake that you do not want to miss. I've received a ton of positive feedback on this recipe so I am re-posting it today trying to encourage you all to try it. An absolute winner, trust me.
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Ingredients
For the Brownies
▢1/2 cup unsalted butter melted.
▢3/4 cup white sugar.
▢2 eggs lightly beaten.
▢A dash of vanilla powder you can use extract as well.
▢1/3 cup unsweetened cocoa powder.
▢1/2 cup AP flour.
▢1/4 teaspoon salt.
▢1/4 teaspoon baking powder.
For the coconut layer
▢2 Tablespoons unsalted butter.
▢2 cups unsweetened finely shredded coconut flakes.
▢3/4 cup sugar.
▢5 Tablespoons semolina.
▢2 1/4 cup milk.
For the topping
▢4 oz dark chocolate bar.
▢more coconut flakes for garnishing
Instructions
Preheat oven to 350F.
In a deep bowl, mix sugar and melted butter.
Add lightly beaten eggs, vanilla, cocoa powder salt, baking powder and flour.
Mix with a wooden spoon just until the flour is all incorporated.
Pour the batter in a 9 inch spring form pan, bake for 25 minutes and do not over bake.
Prepare the coconut layer, by melting the butter in a saucepan over medium heat, then add all the ingredients. Keep stirring until it is bubbly and thick.
Let the brownies and the coconut mixture cool to room temperature, then pour the coconut mixture over the brownies.
Refrigerate for at least an hour until set.
Melt the chocolate in a double broiler or the microwave until smooth.
Pour the chocolate over the cake to cover the top and parts of the sides.
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