Ingredients

• 2 ¼ oz Unsweetened Chocolate, chopped
• 1 ½ cups Coconut Cream Chill coconut cream for 24 hours. Once chilled scoop out the hardened cream and discard the liquid.
• ⅓ cup Organic Coconut Sugar
• ¼ tsp Vanilla Extract

• 3 Eggs
• ⅓ cup Oil
• ⅓ cup Water
• 1 package Grain Free Chocolate Cake Mix

• 2 Egg Yolks
• ⅔ cup Coconut Milk
• ⅓ cup Coconut Oil, melted
• ⅔ cup Organic Coconut Sugar
• ½ tsp Vanilla Extract
• ¼ tsp Kosher Salt
• 1 ½ cups Shredded Coconut
• ⅔ cup Chopped Pecans

Instructions

1. Place a heat safe bowl over a double boiler and melt unsweetened chocolate over medium high heat. Once chocolate is melted, add coconut cream and coconut sugar, stirring until sugar is dissolved and coconut cream is melted. Take mixture off the heat and stir in vanilla extract. Remove bowl and allow to cool, before covering and refrigerating for 4 hours.
2. Preheat oven to 350°F; oil an 8-inch round cake pan and line with parchment paper. Whisk together eggs, oil, water and cake mix in a large bowl. Pour into prepared cake pan. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Let cool for 15 minutes before unmolding onto a rack to cool completely.
3. Preheat oven to 300°F. Spread coconut into a single layer on half of a large baking sheet; spread pecans in a single layer on the other half of baking sheet. Bake for 8-10 minutes, until coconut is lightly browned and pecans are slightly fragrant.
4. In a medium saucepan, whisk together egg yolks, coconut milk, coconut oil and sugar. On medium heat whisk mixture until it comes to a simmer (about 5 minutes) then lower the heat to medium low and continue to cook and whisk another 5 minutes until thickened.
5. Remove from heat and stir in the vanilla, salt, coconut flakes and pecans. Filling should be very cool yet spreadable when it is ready to use.

1. Split the cake into two even layers. Put aside top layer and evenly spread ⅔ of the coconut filling on top of the first layer of the cake. Place second layer, rounded top down, on top of first layer. Spread the rest of the filling on top, leaving a 1-inch border unfrosted.
2. Using an electric mixer, whisk frosting until fluffy and peaks form. Place a little over ½ the frosting towards the corner of a zippered plastic bag and cut the corner of the bag, about ½ inch wide. Pipe small dollops of frosting around the rim of the cake. Use the remaining frosting to frost the outside of the cake.