• Preheat the oven to 180 °.
• Lined with parchment paper, a 24 cm diameter mold.
• Sift flour and cocoa in a bowl. Add the sugar and coconut.
• With the electric whips, add the melted butter and the previously chopped walnuts.
• Pour everything into the pan and level.
• Bake for 20 minutes or until the cake is golden brown.
• Let cool in the mold for a few minutes before transferring it to a grate to cool completely.

For the glaze:

• Chop the chocolate and place it in a bowl with the sugar.
• In a saucepan, bring the cream to a light boil.
• Add the hot chocolate cream and mix with a wooden spoon until a shiny and smooth glaze is obtained.
• Let it cool down to room temperature.
• Cut the cake into small pieces and distribute the glaze at room temperature (it must not be cold because it would be difficult to spread it) with a spatula.
• Complete with some walnut kernels.