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servings:

This is a cake version of the chocolate-dipped coconut macaroons that are a Passover staple. Any nut will work in place of the almonds.

• 1 cup virgin coconut oil, melted, cooled, plus more for pan
• 1/4 cup unsweetened cocoa powder, plus more for pan
• 1 cup skin-on almonds
• 8 ounces semisweet or bittersweet chocolate, chopped
• 1 teaspoon kosher salt
• 1/2 cup unsweetened shredded coconut
• 6 large eggs, room temperature
• 1/2 cup granulated sugar
• 1/2 cup (packed) light brown sugar
• 2 teaspoons vanilla extract
• 4 ounces semisweet chocolate, chopped
• 1 tablespoon plus 1 teaspoon light agave nectar or pure maple syrup
• Pinch of kosher salt
• 1/2 cup unsweetened coconut milk (from a very well shaken 13.5-ounce can)
• 2 tablespoons unsweetened coconut flakes
• 1 tablespoon sliced almonds
• 1 teaspoon granulated sugar

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