Preheat oven to 180 degrees C. Line a 20cm x 20cm pan with baking paper.
Beat butter, salt, sugar and honey until foamy, then beat in the egg. In a separate bowl, mix the cocoa, flour and baking powder. Now alternately add flour mix and milk to the butter and egg mix and blend well.
Pour the rather gooey dough in the prepared baking pan and evenly spread out using a knife or similar. It helps to occasionally dip the knife in cold water so the dough won’t cling to the knife. Bake for about 25 minutes, then check if it’s done by poking in a toothpick - it should come out quite dry and almost clean. Remove from the oven and let cool completely.
Cut the cake into 3cm×3cm pieces.
Melt chocolate and dip cooled cubes, then roll in coconut. Chill for an hour before storing in an airtight container.