Mocca Squares

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A cake with many different names; Mockarutor, Kärleksmums, Snoddas... there might be more. Whatever the name is there was hardly a birthday party when I lived in Sweden that didn't serve these (along with the cake and 6 other assorted pastries and sweets as is per usual). It's a light chocolate cake. The glaze has a tablespoon or so of coffee in it, giving it that distinct Mocha flavor and sprinkles of unsweetened, shredded coconut.
A favorite with many.

Pumpkin tart with chocolate ganash piped into intricate pattern

INGREDIENTS

Cake

150 g butter
2 eggs (at room temperature)
265 g granulated sugar
2 tsp vanilla extract
1 tbsp unsweetened cacao (sifted)
240 g all purpose flour (sifted)
2 tsp baking powder
130 g whole milk

Glaze

75 g butter
1-2 tbsp cold coffee
1 tbsp sifted unsweetened cacao
2 tsp vanilla extract
120 g confectioners sugar

Garnish

Unsweetened shredded coconut flakes

DIRECTIONS

Pre-heat the oven to 350°F (175°C).
Grease a 9x13" baking dish.
On the stovetop (or microwave) melt the butter, then add the milk. Put aside.
In a stand mixer with the whisk attached, beat egg and sugar and vanilla on medium-high until white and fluffy, about 5 minutes.
In a separate medium sized bowl sift all the dry ingredients together.
Carefully start folding the dry ingredients, and the butter/milk mixure in with the beaten eggs until combined and no dry bits remain.
Pour the batter into the baking dish.
Bake the cake for about 15 minutes (or until tooth pick comes out clean), take out from the oven and let the cake cool down completely.
To make the glaze, melt the butter in a pot on low-medium heat.
Add the remaining ingredients; coffee, cacao, vanilla and sugar. Stir until combined.
Spread the glaze and add the shredded coconut.
Cut the cake into squares and enjoy.