Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment paper to fit, grease it, and place it in the bottom of the pan.
To make the cake: Put 1 cup of chocolate chips and butter in a microwave-safe bowl, and heat in 30 second intervals until the butter is melted and the chips are soft. Stir until the chips melt. (You can also do this over a burner set at very low heat.) Transfer the melted chocolate/butter to a mixing bowl.
Stir in the sugar, salt, espresso powder, and vanilla.
Add eggs, beating until smooth. Add cocoa powder, and mix just to combine.
Pour the batter into the pan you prepped.
Bake the cake for 23–25 minutes – or until the cake reaches 200°F on an instant-read thermometer inserted into the center.
Remove it from the oven, and cool it in the pan for 5 minutes.
Meanwhile, reduce oven heat to 350 degrees. Spread coconut on a sheet pan in an even layer.
Put the coconut in the oven and toast for 10 minutes or until golden brown. Keep a close eye on it – it goes fast.
Loosen the edges of the cake from the pan with a knife or a spatula. Place a plate over the top of the pan and flip the cake out onto the plate. The edges will be slightly crumbly but that’s cool because they get covered with ganache and coconut.
Cool the cake completely before adding ganache and coconut.
To make the ganache: Combine the remaining 1 cup of chocolate chips and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.
Spoon the ganache over the cooled cake, spreading it so that it runs over and covers the sides. Sprinkle the coconut all over the cake.
Let the ganache harden before cutting and serving the cake.