Preheat oven to 375 degrees and spray an 8x12-inch pan with nonstick cooking spray.

Sift together the flour, baking powder, and salt. Set aside.

Beat ½ cup butter and ¾ cup sugar with an electric mixer in a large bowl until light and fluffy.

Add the eggs one at a time

Beat in the vanilla.

Pour in the flour mixture alternately with the milk, mixing until just incorporated.

Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes.

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.

Cut cake into 24 squares.

To make the ganache, combine the chocolate, butter, cream, and corn syrup in a small pan.

Heat on low until chocolate has melted and smooth.

Remove from heat and pour into a bowl.

Carefully dip each square into ganache, then coat with shredded coconut.

Place on a wire rack to set.

Enjoy immediately or store in an airtight container for up to 3 days.