• Preheat oven to 350°F and line a 9x13 baking pan with parchment paper or grease it well with nonstick cooking spray.
• Melt butter in a microwave safe large bowl or in a medium size pot over medium-low heat.
• Whisk the cocoa powder and instant coffee into the melted butter until smooth.
• Add the granulated sugar and whisk well.
• Whisk in the large eggs and vanilla extract until the batter is light and airy.
• Switch to a rubber spatula or wooden spoon and stir in the all purpose flour just until combined and there are no more white streaks of flour.
• Spread the brownie batter into the prepared pan. An offset spatula works great.
• Bake brownies for 20-25 minutes. Test to see if brownies are done with the toothpick test. Insert a toothpick in center of brownies and it should come out with some damp crumbs or gooey brownie on it but it shouldn't look wet or raw.
• Let brownies cool completely.

Coconut Layer

• While the brownies are cooling, mix up the coconut layer. In a medium bowl, combine the shredded coconut, sweetened condensed milk, powdered sugar and vanilla extract. Mix it together until evenly and thoroughly combined.
• Once the brownies are completely cool, spread the coconut mixture over top of the brownies in an even layer.

Chocolate Ganache

• Microwave the heavy cream in a medium size microwave safe dish for 1 minute or until starting to bubble.
• Add the chocolate chips to the hot cream and let sit for 3 minutes so they can melt by the heat of the cream.
• Stir together the cream and chocolate chips until they are completely combined and shiny.
• Spread the ganache over the coconut layer and let it rest for a couple hours or until the ganache has set.