Instructions

1. Preheat the oven to 180°C (350°F).
2. Line the base of a 24 cm (9.5 inch) cake pan with baking paper and lightly grease the sides.
3. Melt the butter and dark chocolate in a bain marie (or in a bowl over a pan of simmering water) and set aside to cool slightly.
4. Beat the egg yolks with the sugar until light and fluffy, and stir through the chocolate mixture.
5. In a separate bowl, mix together the flour, baking powder, cocoa powder and dessicated coconut.
6. Fold the flour mixture into the batter alternatively with the double cream (heavy whipping cream).
7. In a clean bowl, beat the egg whites until they are stiff.
8. Gently fold the beaten egg whites into the batter, one-third at a time.
9. Pour the batter into the cake pan.
10. Bake the cake for about 50 to 60 minutes, or until a skewer inserted in the centre of the cake comes out clean.
11. Leave the cake to cool in the pan on a wire rack.
12. Make the frosting by melting the dark chocolate in a small saucepan, and then whisk through the butter.
13. Spread the frosting over the cake and let it run down the sides, and sprinkle over the dessicated coconut.