Coconut cake with dark chocolate and rum frosting

This cake is not very sweet, but moist and decedent. It was an amazing treat and I would happily make it again!

Ingredients
130g flour
1 tsp baking powder
0.25 tsp salt
70g unsweetened shredded coconut
100g sugar
2 eggs
160mL whole milk
115g butter

frosting:
2 oz dark chocolate
1 cup milk
40g flour
70g sugar
4 oz butter
1 tsp vanilla
0.25 tsp salt
1 tsp rum extract
2 tbsp cocoa powder

Preparation
Preheat oven to 350F. Line a 9-inch cake pan with parchment paper. Spray with oil spray.

Whisk together dry ingredients for cake. Whisk in eggs and milk.

Mix in melted butter. Pour into cake pan and bake for 25-20 minutes.

Cool completely before frosting. Cut in half.

For the frosting: mix flour, sugar, and salt. Add in milk little-by-little and mix well. Bring to a boil and stir constantly until it thickens. Melt in chopped dark chocolate. Cover with foil and allow to cool.

Whip up butter and cocoa powder with rum and vanilla. Whip in the cooled boiled flour portion. Frost cake.