Chocolate and Coconut Layer Cake

This is a gorgeous indulgent cake that never fails to impress!!

1. 1

   Pheheat the oven to 180
   
   For the coconut cake, put 175g of self raising flour, 175g butter, 175g sugar, 3 eggs and the coconut in a food processor and blend until smooth.
   
   Place the mixture into a lined and greased cake tin.
   
   Reapeat this process using the same ingredients but replacing the coconut with the cocoa.
   
   Bake in the oven for about 35 minutes, checking after 30 minutes and when a skewer comes out of the cake clean it's done.
   
   Cool both cakes on a wire rack.
   
   When completely cooled cut the cakes in half (and take the very top layer off the coconut cake to level it off)
   
   Next, break up the chocolate bars and place to one side.
   
   Heat the cream in a pan and bring to the boil.
   
   Take off the boil and than add the chocolate, stirring vigorously until the chocolate disolves and a thick ganache it made.
   
   Next, place a base layer with the coconut cake, spread a layer of the ganache, then put on a layer of the chocolate cake.
   
   Repeat and spread a final layer of ganach on top of the cake, then around the sides.
   
   
   Dust with cocoa and pop it in the fridge.
   
   Remove from the fridge about an hour before serving. Enjoy!!!