125g finely chopped dark chocolate (I like between 70–80%)
½ cup unsalted butter, room temperature
3 room temperature eggs, separated
½ teaspoon coconut extract, divided
½ cup whipping cream
2 tablespoons powdered sugar
¼ cup toasted sweetened coconut, for serving
Preheat the oven to 350ºF and lightly grease an 8-inch springform pan with non-stick cooking spray. Line the bottom of the pan with a round of parchment paper and scatter 2 tablespoons of almond flour into the pan. Tap the almond flour around the sides of the pan so that it sticks to the greased sides and set aside.
In a large bowl, stir together the remaining almond flour, unsweetened shredded coconut, sugar, and salt and set aside. Place a heatproof bowl over a pot containing 1-inch of simmering water and add in the chopped dark chocolate and butter to melt, stirring occasionally. When melted, remove the bowl from the heat and set aside to cool slightly.
While that is cooling, whip the egg whites until stiff peaks form then set aside.
When the chocolate mixture is cool to the touch, add it into the almond flour mixture and stir well to combine. Add in the egg yolks and ¼ teaspoon of the coconut extract and stir to combine. Fold in the egg whites in two additions then transfer the batter into the prepared pan.
Bake the cake in the preheated oven for 30 minutes or until the cake is just set in the middle. Allow the cake to cool completely in the pan.
When ready to serve, whip the cream with the remaining coconut extract and powdered sugar until soft peaks form. Run a knife around the outer edge of the cake to loosen then release the springform pan, remove the parchment from the bottom of the cake, and serve topped with the whipped cream and a sprinkling of toasted coconut.