SERVES 12
Ingredients
Cake
3 ounces cacao nibs, chopped
3 tablespoons cacao powder
в…“ cup boiling water
1в…“ cups almond flour
ВЅ teaspoon baking soda
3 tablespoons coconut oil, softened
в…љ cup palm sugar
ВЅ teaspoon salt
6 large eggs, room temperature
1 teaspoon vanilla extract
ВЅ cup coconut milk
Frosting
1в…“ cup palm sugar
2 cups coconut milk
6 tablespoons tapioca flour
4 tablespoons coconut oil
ВЅ teaspoon salt
2 tablespoons vanilla extract
1 shredded coconut, toasted
в…” cup pecans, toasted and chopped fine
Preparation
1.В В Adjust oven rack to a lower-middle position and preheat oven to 350В°F. Grease two nine-inch round cake pans, line with parchment paper. Grease parchment, then flour pans.
2.В В Combine cacao nibs and cacao powder together in a medium bowl, pour boiling water over top, and cover. Let sit for 5 minutes to melt cacao nibs, then whisk smooth.
3.В В In a separate bowl, whisk flour and baking soda together.
4.В В Using a stand mixer fitted with paddle, beat coconut oil, palm sugar, and salt on medium-high speed for about 30 seconds or until well combined. Add eggs, one at a time, and beat until combined. Reduce speed to low and add cacao nibs mixture and vanilla, beating until incorporated. Add flour mixture in three additions, alternating with two additions of coconut milk, scraping down bowl as needed. Give batter a final stir by hand.
5.В В Divide batter evenly between pans. Bake until a toothpick inserted in center comes out clean (10 to 15 minutes). Let cool in pans on wire rack for 10 minutes. Remove cakes from pans, discard parchment, and let cool completely on rack (about two hours).
6.В В Combine palm sugar, coconut milk, tapioca flour, coconut oil, and salt together in a small saucepan. Bring to a simmer over medium-high heat and cook, whisking constantly, until just thickened (about 1 to 3 minutes). Remove from heat and stir in vanilla and all but one tablespoon each of the coconut and pecans. Allow to cool to room temperature. Pour off any oil that has separated before mixing and frosting the cake.
7.В В Cover the edges of a cake platter with strips of parchment. Place one cake layer on the platter. Spread half of the frosting evenly over top, right to the edge of the cake. Top with the second cake layer, pressing lightly to adhere, then spread remaining frosting evenly over top of cake, leaving sides unfrosted. Sprinkle with remaining coconut and pecans. Carefully remove parchment strips before serving.
