For true coconut lovers! Is there any better combo than coconut and chocolate?

Ingredients:

Cake Base:

• 4 egg yolks
• 100g butter (melted and cooled)
• 1/4 cup milk
• 3/4 cup sugar
• 10g vanilla sugar (or 1tsp vanilla extract)
• 3 tbsp cocoa powder (high quality)
• 1 tsp baking powder
• Pinch of salt
• 1/2 cup almond flour
• 1/2 cup potato/corn starch

Coconut Meringue Layer:

• 4 egg whites
• 1/2 cup sugar
• 1 tbsp vanilla sugar (or 1 tsp vanilla extract)
• 1 1/2 cups shredded coconut (unsweetened)
• 2 tbsp milk
• Pinch of salt

Chocolate Ganache:

• 100ml heavy cream (or coconut cream for dairy-free)
• 100g dark chocolate (70% or higher)
• 1 tsp rum (optional, or 1/2 tsp vanilla)

Instructions:

Chocolate Cake Base:

1. Preheat oven to 170°C (turbo/fan-assisted). Line the pan with parchment
2. Whisk yolks & sugar until pale and thick
3. Add all dry ingredients (cocoa, baking powder, salt, almond flour, starch)
4. Stream in melted butter & milk, folding gently until smooth
5. Spread batter evenly into the pan. Set aside

Chocolate Meringue Layer:

1. Whip egg whites & salt to soft peaks
2. Gradually add sugar until glossy stiff peaks form
3. Fold in coconut, vanilla, and milk gently
4. Spread over chocolate batter (don’t mix!)
5. Bake 25-30 minutes until coconut is golden and cake springs back
6. Cool before the ganache

Chocolate Ganache:

1. Heat cream until steaming (not boiling)
2. Pour over chopped chocolate, wait 1 min, then stir until smooth
3. Add rum
4. Pour over cooled cake, tilting to coat evenly
5. Chill 15 minutes to set before slicing

If you can’t finish it all in one go, consider storing it in a cake holder to keep it fresh to serve again later!