For the cake:
For the glaze:
In a saucepan combine the milk, sugar, cocoa powder and oil.Heat over low fire until all the ingredients are well blended, the sugar is melted and the mix is bubbling.
Set aside and let it cool down.
In a large bowl sift together the flour and baking powder, add the cooled cocoa mixture and gradually add the eggs (one at the time) mixing well after each add.
Pour the mixture into a buttered tin and bake on a previously pre-heated oven at 180°C for around 40 minutes, or until when pricking with a toothpick it comes out clean.
When the cake is ready, it should have craks on the top, should be moist but not sticky inside.
Remove the cake from the tin and let it cool down.
In the meanwhile, prepare the glaze combining in a saucepan the sugar, butter, cocoa powder and oil.
Cook until the mixture is well blended.
Let the glaze cool down a little before pouring over the cake.Let the glaze fill all the cracks in the cake.
Sprinkle with the coconut and place the cake on the fridge until the glaze is completely cold and steady.