Into a blender, add the eggs, the chocolate powder, the sugar, the vanilla essence, the butter and the salt, blend until combined.
Add the grated coconut and the baking powder, mix well.
Grease a round baking pan with butter, flour and chocolate powder, pour in the batter and bake in a preheated oven at 180°C (356°F) for 35 to 50 minutes.
Into a bowl, add the condensed milk, the table cream and the lemon juice, mix it all together very well. Take to the fridge.
Remove the cake from the oven and top with the lemon mousse.
Add lemon zest (optional).