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Preheat oven to 375 degrees and spray an 8x12-inch pan with nonstick cooking spray.
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Sift together the flour, baking powder, and salt. Set aside.
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Beat ½ cup butter and ¾ cup sugar with an electric mixer in a large bowl until light and fluffy.
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Add the eggs one at a time
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Beat in the vanilla.
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Pour in the flour mixture alternately with the milk, mixing until just incorporated.
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Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes.
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Cool for 5 minutes in the pan then remove from pan and place on a wire rack to cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
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Cut cake into 24 squares.
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To make the ganache, combine the chocolate, butter, cream, and corn syrup in a small pan.
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Heat on low until chocolate has melted and smooth.
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Remove from heat and pour into a bowl.
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Carefully dip each square into ganache, then coat with shredded coconut.
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Place on a wire rack to set.
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Enjoy immediately or store in an airtight container for up to 3 days.