– Prepare the ganache: crush the chocolate and melt in a bain-marie. At the same time, bring 200 g of cream to the boil. Then whisk together the two preparations.
– Remove from the heat and stir in 200g of very cold liquid cream in three stages.
– Blend the mixture with an immersion blender.
– Pour into food processor bowl and refrigerate.
– In a bowl, beat the eggs and sugar together until the mixture whitens. Pour in the melted coconut oil and mix again.
– In a separate bowl, mix the flour and baking powder. Add to the previous mixture with the shredded coconut and lime zest. Pour in the milk a little at a time, stirring until smooth.
– Line two 18 cm-diameter springform pans with baking parchment and grease the sides with coconut oil.
– Divide the cake batter in half and pour into the two moulds. Place the cakes in a preheated oven at 180°C and bake for 45 minutes. Leave to cool.
– The next day, using a bread knife, cut the cakes into two smooth patties.
– Whip the ganache until stiff, then transfer to a pastry bag fitted with a plain tip.
– Place the first cake on a serving platter and top with ganache using a piping bag. Make a spiral from the center to the edge of the cake. Place the second cake on top and cover with ganache in the same way.
– Draw lines on the outside of the cake from top to bottom. Smooth all the ganache with a spatula. Top with grated coconut and garnish with lime zest.