• Preheat oven to 340F (170C). Grease and line bottom and sides of a 9 inch (23 cm) pan with parchment paper.

Prepare the almond sponge cake.

• Separate egg whites from yolks.
  
• Add a pinch of salt over the whites and start mixing until foamy.
  
• Gradually add sugar and continue whipping until stiff peaks form.
  
• In a small bowl mix egg yolks with almond extract and fold them into the whipped whites.
  
• Gradually add ground almonds and flour and carefully incorporate into the batter.
  
• Pour the batter into the prepared pan.
  
• Bake for 40-45 minutes until lightly golden.
  
• Let it cool for about 10-15 minutes. Remove from pan and cool completely on a rack.
  

Meanwhile prepare the frosting.

• Place chocolate and coconut milk in a heatproof bowl.
  
• Let it melt over a pan with simmering water.
  
• In a large bowl, mix Mascarpone cheese until smooth.
  
• Add melted chocolate and mix until combined.
  
• In another large bowl whip the cream until stiff peaks form.
  
• Incorporate powdered sugar and coconut extract.
• Gradually incorporate whipped cream into the white chocolate mixture.
  
• Fold in the shredded coconut. Cover and refrigerate until ready to use.
  

Assemble the cake.

• Divide the sponge cake in 3 layers. Place one cake layer on your serving plate.
  
• Spread 1/3 cup (80g) coconut milk over the cake layer.
  
• Evenly spread with a bit less than a third of the frosting.
  
• Repeat with the second layer of cake. Add the third cake layer and spread with the last 1/3 cup (80g) of coconut milk. 
  
• Spread the remaining frosting on top and sides of the cake.
  
• Sprinkle shredded coconut on the top and sides of the cake and refrigerate until ready to serve.
  
• Decorate as desired, I’ve used Raffaello truffles, white chocolate curls and chopped almonds.
• Slice and enjoy!