Coconut Chocolate Cake

This is a late Valentine's Day cake for my sweetie! (He was out-of-state for Valentine's Day.)
It is healthy-ish - since it is just one layer!

Ingredients:

Cake:

• 1 cup (4.25 ounces) all purpose flour
• 6 tbsp cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup brown sugar
• 1/2 cup mini chocolate chips
• 3 tablespoons shredded coconut, optional
  (add 1 tablespoon more sugar if not sweetened)
• 1/2 cup Greek yogurt
• 1 egg
• 1/2 cup water
• 2 tsp pure vanilla extract
• 1/4 cup coconut oil, melted

Topping:

• 4 tablespoons (60g) coconut oil
• 1/4 cup cocoa powder
• 1/4 cup honey
• 1/2 cup powdered sugar  

Instructions:

1. Preheat oven to 350 F, and grease an 8-in square or heart-shaped pan.  
2. Melt coconut oil (as needed) gently in microwave, and let cool a bit.
3. In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, sugar. 
4. Stir in the chocolate chips (and shredded coconut)
5. In a second bowl, whisk together the yogurt, water, egg, and vanilla. 
6. Whisk in coconut oil.
7. Pour wet ingredients into dry ingredients.
8. Stir until just combined. 
9. Pour into the prepared pan. 
10. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. 
11. Let cool in pan for a few minutes, than cool in the refrigerator before topping.
       
    Topping:
12. Melt 4 tablespoons of the coconut oil gently in the microwave, then heat honey and sugar in the oil, stirring every 20 seconds or so to get the sugar absorbed.
13. Stir in cocoa powder, and pour over cooled cake.
    

Carole's Notes:

We both liked this!
It is very rich and dense - we ate small pieces about 4" by 2", and did not need a second.

Recipe adapted from https://chocolatecoveredkatie.com/2017/08/14/dark-chocolate-eclipse-cake/