1. Preheat the oven to 170°C.

2. Prepare the cake batter. In a bowl, whisk together the sugar, corn syrup, eggs, coconut powder, milk, and flour. Cover the bowl with plastic wrap and refrigerate for 3 hours.

3. In a saucepan, melt the butter. Add the cooled batter and mix everything together.

4. Prepare the chocolate ganache. Place the chocolate in a bowl. In a saucepan, bring the liquid cream to a boil and pour it over the chocolate. Mix everything together with a whisk.

5. Pour the ganache into ice cube molds and place in the freezer until it hardens.

6. Pour the cake batter into a dozen buttered molds or use rubber molds prepared for baking. Place a ganache ice cube on top of each one, pressing it in slightly.

7. Bake for 20 minutes at 170°C. The cooked cake should be lightly golden on top. Let it cool in the mold before unmolding.