Chocolate Coconut Cake

This delectable Chocolate Coconut Cake is a simple, moist, and rich cake with a hint of coconut that elevates it to new heights.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Line the bottom of a 23 cm (9 inch) springform pan with parchment paper after greasing and flouring it.
Separate the yolks from the whites of the eggs.
In a small mixing basin, combine the flour, salt, and baking powder.
Melt the chocolate and butter in a double boiler or over a water bath. Half of the sugar is whisked in.
One at a time, whisk in the egg yolks, swirling quickly. Add the vanilla essence and mix well. Toss in the flour mixture. Stir everything together thoroughly.
Beat the egg whites with an electric mixer until they are extremely frothy. Slowly add the remaining sugar and continue to beat until firm peaks form. Carefully incorporate beaten egg whites into chocolate mixture with a rubber spatula. Lastly, fold in the desiccated coconut. Don’t overmix.
Place the pan in the oven and immediately reduce the temperature to 120 degrees Celsius (250 degrees Fahrenheit).
Reduce the temperature to 100 °C (210 °F) after 15 minutes and bake for 1 hour (total baking time around 1:15 – 1:20). When a toothpick inserted in the center comes out with moist crumbs, the cake is done.
Remove the cake from the oven, but do not unmold it, and allow it to cool fully before pouring the ganache over it.

In a medium mixing dish, place the chocolate. In a small sauce pan over medium heat, cook the cream. Bring to a boil, then remove from heat. If it boils for more than a few seconds, it will boil out of the saucepan. When the cream has reached a boil, remove from the heat and whisk in the chopped chocolate until smooth.
Allow for some cooling time before pouring the ganache over a cake. Begin in the middle of the cake and work your way outward.