|Prep time||15 minutes|
|Cook time||50 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Preheat the oven to 175°C, gas mark 3.
Combine the coconut flour, ground almonds, cocoa powder, baking powder and sugar.
In a separate bowl, mix together the coconut milk and large eggs then add to the dry ingredients. Whisk well to combine, then pour into two greased and lined 15cm cake tins.
Bake for 45-50 minutes or until a skewer inserted into the cake comes out clean.
For the ganache combine the coconut milk, sugar and cocoa powder in a saucepan and stir over a low heat until the sugar has dissolved. Bring the mixture to a boil, stirring constantly. Remove from the heat and add the chocolate. Stir until smooth, then allow to cool.
Assemble the cake by sandwiching the two layers together with the ganache then topping with the remaining ganache.
Top with a sprinkling of toasted coconut shavings and fresh cherries.