Chocolate, Cherry, Coconut Glory Cake Recipe

Gluten free, refined sugar free, you could create a vegan option if you replace the eggs with a vegan substitute of your choice.  

CHOCOLATE CAKE  

300g (3 cups) almond meal (I make my own, I weigh out the almonds and pulse in the food processor till fine)

30g (¼ cup) coconut flour

90g (¾ cup) raw cacao powder

1 vanilla pod, split and seeds scraped (or a pinch of vanilla powder or a dash of vanilla extract)

200g (1 cup) coconut sugar

2 tsp baking soda

60ml (½ cup) coconut oil, melted

3 large eggs- 

250ml (1 cup) full-cream coconut milk

Preheat the oven to 180C/350F. Lightly grease the bottom and sides of an 18-centimetre springform cake tin with coconut oil or butter.

In a bowl, mix together the almond meal, coconut flour, cacao powder, vanilla seeds, coconut sugar and baking soda.

Mix the melted coconut oil (make sure it's not too hot or it will scramble the eggs), eggs and coconut milk. Slowly add the  wet ingredients to the dry and mix together really well; you want a smooth batter.

Pour the batter  into the prepared cake tin and bake for 40-45 minutes, or until a skewer inserted in the middle comes out clean. It may need a little longer. If it does, cover with foil to prevent the top from burning.

When it's cooked, turn it out of the tin and leave it to cool on a wire cooling rack. Once it's completely cool, cut the cake in half horizontally and decorate. 

CHOCOLATE FROSTING

2 cups coconut cream ( Kara - coconut cream Asian grocer) 

200g dark chocolate- I use a chocolate that's sweetened with either coconut sugar, or maple syrup. 

Heat coconut cream in a saucepan on low till it’s warm. Add broken up chocolate and turn off heat, stir till it is melted and combined. Place in the fridge to thicken. 

CREATION

200g shredded coconut

300g  cherries or fresh berries - you can use any fruit that feels good to you. I find the frozen pitted cherries work great if you're in a pinch and possibly unable to get good quality fresh produce. I just defrost the cherries and pat dry before assembling the cake. 

Fresh edible flowers would also look beautiful if you can forage or find at a local market 

Toast shredded coconut 150C/300F till lightly golden.It best to keep and eye on it as different ovens can cook faster. Set to the side to cool.

Use a serrated knife to cut the cooled cake in half. 

To assemble, take one half of the cake and spread an even layer of chocolate frosting using half the amount that you have made. Next place half the cherries on top of the frosting, finally add an even layer of toasted coconut shards. For the second layer, place the other half of the cake on top of the layer of frosting, cherries, and toasted coconut you have just created. You will assemble the top of the cake using the other half of the frosting and be mindful that this is the top of the cake that will be seen, so get in touch with your inner artist and create something beautiful.