Preheat the oven to 350°F (175°C).
Prepare a dome-shaped mold by greasing it with butter.
In a large bowl, combine shredded coconut, coconut milk, granulated sugar, eggs, and vanilla extract. Mix until well blended.
Pour the coconut mixture into the prepared mold and smooth the top.
Bake for 25-30 minutes, or until the dome is set and lightly golden.
Allow the dome to cool in the mold for 10 minutes, then invert onto a serving plate.
Prepare the chocolate ganache by melting chocolate and butter together in a microwave or a double boiler.
Stir in cocoa powder, followed by a pinch of sea salt.
Pour the ganache over the cooled coconut dome, allowing it to cascade down the sides.
Let the ganache set for 30 minutes before serving.
