Grease the brioche tin and place on a cookie sheet. Set aside.
Place a large bowl on your scale and add each of the dry ingredients, taring the scale after each addition. Make a well in the centre.
Lightly whisk together the wet ingredients, except the coffee, in a measuring cup and add to the dry ingredients. Stir the batter vigorously with a whisk. It will be thick.
Add the warm coffee and continue to stir with the whisk until fully combined.
Pour the batter into prepared cake pan.
Bake for 35-40 minutes on the cookie sheet on the middle rack of the oven. Rotate cookie sheet halfway through baking.
Remove from oven and allow to cool in pan for ten minutes before turning them out onto a cooling rack. Allow to cool completely.
Make the ganache:
Melt chocolate in a bowl placed over a pot of simmering water, or melt in the microwave.
Add glucose and cream to a small saucepan and bring to a boil.
Using a whisk, stir the melted chocolate. while pouring the hot cream over the chocolate. Stir, do not whisk, until the mixture is smooth. Add the liqueur and continue to stir until fully incorporated and smooth. Cover and allow to cool at room temperature.
Make the coconut whipped cream:
Chill the coconut milk or cream in the refrigerator overnight. Chill a bowl and whisk in the freezer for 5-10 minutes.
If using the milk, be sure to drain off excess liquids when you open the can. Add to the chilled bowl, along with the stabilizer (if using) and sugar. Whisk to just combine. Sift in the raspberry powder and whisk to stiff peaks.
Assemble the cake:
Pour the ganache over the cake and use a spoon or spatula to spread it to the edged so that it drips down the sides.
Fit a piping bag with a large French tip and fill with the whipped cream. Pipe dollops over the ganache to cover the top of the cake. Embellish with micro sprinkles. Enjoy!
Notes
For best results, when whipping cream ensure the bowl and whisk are chilled.If you find coconut cream too rich, do a mixture of coconut cream and coconut milk. Or, if you do not have an intolerance, use 35% whipping cream.