Source: Leah Reingold Gordon.This cake looks like a Unihoc ball (whiffle ball) when done...with a bit of imagination.
Oven Temp: 350°, 35-40minutes Yield: 1 Unihoc-shaped ball (similar to a whiffle ball). Use an oven-safe round bottom bowl as a baking pan. Pyrex or stainless steel both work fine.
Melt chocolate in microwave; add butter when almost melted and finish
melting all together; mix smooth; allow to cool slightly.
Mix egg, vanilla and sugar in another bowl.
Combine chocolate mixture and egg mixture, mixing well.
Add dry ingredients (flour, baking soda, salt) in alternating additions with milk, mixing smooth each time.
Pour into well-greased oven-safe mixing bowl (e.g. Pyrex), and bake for 35 to 40 minutes, or until clean toothpick-test.
Let cool; loosen edges with knife; unmold onto plate.
Heat milk in microwave until very hot but not boiling; add butter and
stir to melt. Add vanilla. Add sugar, stirring in as much as
necessary to achieve a glaze-like consistency and desired sweetness.
stir in coconut. Let cool slightly until thick enough to spoon over
Spoon glaze over cake, making sure that coconut covers all exposed areas. it may drip, but that is ok as long as the cake stays covered with glaze.
Arrange clusters of 3 chocolate chips on cake to look like the 'holes' in a whiffle ball (used for Unihoc).