Ingredients:

Cake:
6 eggs
6 tablespoons sugar (lower the glycemic index by using raw Turbinado sugar)
3 tablespoons coconut oil
3 tablespoons cocoa
5 tablespoons flour (use coconut flour to make this gluten-free)
10 g baking powder

Cream:
1 litre of milk
8 tablespoons sugar  (remember, Turbinado sugar)
200 g shredded coconut
15 teaspoons flour  (again, can substitute coconut flour)
50 g butter

Glaze:
100 g dark chocolate
50 g butter  (check out Miyoko Schinner’s Vegan butter – no difference!!)

Preparation:

Beat eggs and sugar until the mixture is foamy, stir in 3 tablespoons of oil, cocoa, flour and baking powder.
The resulting mixture pour into a pre-greased and floured pan and bake at 170 C for 20 min.

While the cake is baking, cook coconut with milk and sugar. When the milk boils add flour and cook over low heat stirring constantly until the flour thickens. In the warm cream mix add butter and stir until dissolved. Still warm cream pour over the cake. Cool off.

Melt chocolate over steam, add butter and stir until dissolved. Pour over cake and let it cool off. The cooled cake cut into squares.

Enjoy  🙂
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