This cake is gluten, dairy and egg free.
1 cup of desiccated coconut
1 cup of raw sugar, coconut sugar or rapadura sugar
1 cup of gluten free flour
2 T cacao powder
2 T gluten free baking powder
1 cup coconut milk
1 heaped tbsp. coconut oil
2 heaped tablespoons honey
3 heaped tablespoons cacao powder
Put coconut, sugar, flour, cacao powder and baking powder in Thermomix bowl and grind for 20 seconds at speed 10. Add coconut milk and mix 10 seconds on speed 6. Pour into a 20 cm cake tin and bake at 180 degrees for about 20 minutes, until it springs back in the centre when you gently push it. Turn out onto a wire rake to cool.
Spread topping and decorate with some desiccated coconut.
Put coconut oil into Thermomix bowl and cook 2 minutes at 37 degrees on speed 2. Then add honey and cacao powder and mix 10 seconds on speed 6. Spread over the cooled cake. Sprinkle with desiccated coconut to decorate then serve.
You can use regular flour as well. You can leave out the cacao and put the zest of one lemon in with the gluten free flour, coconut and sugar to grind.
Source: Based on a Annabelle White recipe (which Kathryn adapted to be gluten free and added chocolate)