For Sponge—-~ Beat/whip the eggs until light and fluffy (or until peaks are formed)

~ Add sugar along with vanilla and beat until fully incorporated.

~ Now add flour and cocoa powder (both to be sifted before use) and fold it gently. Make sure there are no flour lumps left behind.

Grease your cake pan. Bake it for 20-25 mins at 180 C preheated oven.

~ After the cake is baked, let it sit for 3~4 hours in the pan.
~ Once the cake has completely cooled down, cut it into two.

Make Ganache: Microwave for 30 seconds (10,10 seconds interval) or cook on low flame for just 30 seconds.
Mix well until chocolate dissolves

On one of the pieces, first drizzle sugar syrup, and then spread out some of the chocolate ganache followed by the coconut filling and lastly cream icing.

~ Place the second piece of sponge and and drizzle some more sugar syrup on it.

Finally, cover the cake with cream icing(you can always pipe some if you like), and top it with leftover ganache and sprinkle some desiccated coconut.
~Chill it for a good 3-4 hours before serving.