Grease a small baking pan (about 20 x 30 cm) and sprinkle with flour.
Beat the eggs and sugar until fluffy. Combine the flour, baking powder and cocoa powder and stir into the mixture.
Bring the water and butter/margarine to the boil and add the chocolate mixture.
Pour the mixture into the tin and bake in the lower part of the oven for 20 minutes at 200°C.
Combine all the ingredients for the coconut paste in a saucepan and simmer until the paste thickens, stirring constantly.
Remove the cake from the oven and raise the heat to 225°C. Spread the coconut paste over the chocolate cake and bake at the centre of the oven for a further 10 minutes until golden.
Allow the cake to cool, then cut into pieces.
Dust the cake with icing sugar before serving.
Ideal for freezing.