Preheat oven to 300 degrees F. Butter and flour a 9" springform pan. Set aside.
1 cup Evaporated Milk
1 cup Sugar
3 Egg Yolks
1/2 cup Unsalted Butter
1 teaspoon Vanilla
In a saucepan, combine all coconut-pecan filling ingredients except the coconut and pecans.
Cook and stir over medium heat until thick, about 12 minutes.
1 cup Sweetened Flaked Coconut
1 cup Chopped Pecans
Stir in coconut and pecans. Beat until thick. Set aside to cool.
Melt chocolate, butter, coconut oil, and cocoa powder together over a double boiler.
12 ounce Fine Dark Chocolate (62-68% cocoa mass)
2 tablespoons Cocoa Powder
1 Stick Unsalted Butter
1 cup Coconut Oil
Using a standing or hand mixer, beat yolks with sugar until thick and pale yellow.
8 Egg (yolks)
3/4 cup Sugar
Using a standing or hand mixer, beat whites to form soft peaks. Add 1 tablespoon sugar to whites and beat until firm peaks.
1 tablespoon sugar
8 Egg (whites)
Fold 1/3 chocolate into yolks, then 1/3 whites, more chocolate, more whites, more chocolate, and finish the whites and 2 cups of the coconut-pecan filling. Do not over mix.
Fine Sieve for dusting top of cake when cool
Pour batter into prepared spring form pan. Place in oven and bake 40-45 minutes. Remove from oven and let rest until room temperature.
Remove spring form and using a fine sieve, dust top of cake lightly with powdered sugar and then cocoa powder.
1 cup Heavy Cream
1 cup Heavy Whipping Cream
Cut slices of cake then drizzle with chocolate sauce and add a dollop of whipped cream on the side.
1 cup Fine Dark Chocolate Chips (58-60% cocoa mass)
Powdered Sugar to sweeten cream to taste
For the Chocolate Sauce: Boil cream in sauce pan.
1 can of Coconut Milk (Refrigerated for at least 2 hours or overnight)
Add chocolate chips and whisk until smooth. Sweeten with powdered sugar. Serve warm.
Sifted Powdered Sugar for sweetening
For the Whipped Cream: Whip cream with whisk or mixer until desired firmness.
Sweeten (if desired) with powdered sugar. Serve on side of cake.