Ingredients

For the cake

220 g (1½ cups) Flour 

160 g (¾ cups) Sugar

130 g (½ cup + 2 tbsp) Coconut oil

2 Eggs

35 g (5 tbsp) Coconut flour

120 g (½ cup) Coconut yogurt (good quality coconut flavored yogurt)

80 g (⅓ cup) Coconut milk 

1 tsp Pure coconut extract

3 tsp Baking powder

½ tsp Salt

For the white chocolate ganache frosting

650 g (23 oz) White chocolate

250 g (1 cup + 1 tbsp) Heavy Cream

1 tsp Coconut extract

For the ganache drip

150 g (5.5 oz) Dark chocolate 

150 g (5.5 oz) Heavy cream

Method

For the cake

In a large bowl cream together the oil, white sugar, coconut extract and coconut flour.

Add the eggs one at the time.

Add sifted dry ingredients, coconut yogurt and coconut milk and mix to combine.

Pour the cake batter in two 7 or 8 inch pans, greased and lined with parchment paper.

Bake the cakes in a preheated oven at 180 °C (360 °F) for around 20-22 minutes, or until a toothpick comes out clean.

Allow to cool completely.

For the white chocolate ganache frosting

Combine melted chocolate with hot heavy cream.

Add coconut extract and mix until chocolate is fully combined.

Refrigerate until cold, then whip.

For the ganache drip

Combine melted chocolate with warm heavy cream.