Swedish Mocha Squares

First, preheat your oven to 175°C (350°F). While it's heating up, grab a large baking pan and line it with parchment paper. Make sure the paper comes up the sides of the pan a bit to prevent the cake from sticking.

In a large mixing bowl, start building your cake batter. Add the cocoa powder, baking powder, vanilla sugar, and granulated sugar. Give everything a good stir until it's well combined. Next, sift in the wheat flour and mix it in until you don't see any dry streaks. Now, add the eggs, skimmed milk, and the melted margarine. Mix everything together until the batter is smooth and even. Take a moment to scrape the bottom and sides of the bowl to make sure nothing is left behind.

Pour the finished batter into your prepared pan and use a spatula to spread it into an even layer. Place the pan in the preheated oven and bake for 25 to 30 minutes. The cake is done when the top is set and a toothpick inserted into the center comes out clean. Keep an eye on it during the last few minutes, as it can go from perfect to overdone quickly.

While the cake is baking, brew a small pot of coffee and set it aside to cool down slightly. You'll need it for the glaze later.

For the glaze, in a separate bowl, whisk together the vanilla sugar, icing sugar, and cocoa powder until there are no lumps.

Once the cake is out of the oven, work quickly while it's still hot. Stir the slightly cooled coffee and the melted margarine into your dry glaze mixture until it forms a smooth, pourable icing. Immediately pour the glaze over the warm cake, using a spatula to spread it evenly from edge to edge. Right away, grab a handful of coconut flakes and sprinkle them generously all over the top—don't be shy!

Let the cake cool completely to set the glaze. You can leave it on the counter or, for a firmer set, place it in the refrigerator.

Once fully cooled, cut the cake into large, satisfying squares and enjoy!