Preheat oven to 175 °C.
Combine the flour, almonds, cocoa, baking powder and sugar.
Mix together the coconut milk and eggs and add to the dry ingredients.
Whisk well to combine then pour into a 2 greased and lined 15cm cake tins.
Bake in a preheated oven for 45-50 minutes or until a skewer inserted comes out clean.
For the frosting, combine the coconut milk, sugar and cocoa powder in a saucepan and stir over a low heat until the sugar is dissolved. Bring to the boil, stirring constantly.
Remove from the heat and add the chocolate. Stir until smooth then allow to cool.
Assemble the cake by sandwiching with the ganache then topping with remaining ganache.
Sprinkle with the coconut shavings to decorate.
Recipe reprinted with permission of The Kate Tin
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