Melt the butter in a heavy-bottomed saucepan over a medium heat (use a light-coloured saucepan, if possible, so you can easily see when the butter has browned). The butter will start to foam, but continue cooking, stirring often, until you see golden-brown specks form at the base of the pan, about 5-7 mins. Watch closely, as the butter can burn easily. As soon as the butter is golden brown and smells nutty, remove from the heat and pour into a heatproof container or bowl. Leave to cool to room temperature.

Heat the oven to 180C/160C fan/gas 4. Whisk the flour, baking powder and a pinch of salt together, then set aside. Combine the eggs, sugar, honey and vanilla in a large bowl, then gently fold in the dry ingredients, adding about half the dry mixture at a time. Finally, fold in the milk and the cooled brown butter.

Line a 20 x 20cm square baking tin with baking parchment, then tip in the sponge batter, level the surface using a spatula or the back of a spoon and bake for 30-35 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then remove to a wire rack to cool completely. Once fully cooled, cut the cake into roughly 3.5cm cubes using a sharp bread knife (you should get around 25 total).

For the coating, combine the melted butter and milk in a shallow bowl, then sift in the cocoa powder, icing sugar and a pinch of salt, then mix until smooth. Tip the coconut into a second shallow bowl or dish. Dip the cake cubes into the chocolate coating using two forks, making sure to coat all sides evenly, then immediately toss in the coconut, ensuring all sides are fully coated. Transfer the coated cake cubes to a wire rack set over a tray, then transfer to the fridge to set for 10 mins before serving. Will keep in an airtight container for up to five days.