1 coconut cake, completely cooled (I used this recipe and baked the cake batter in a loaf pan at 325ºF for 30 minutes, or until golden brown)
1/4 cup brandy
2 cups heavy cream (or very cold coconut milk , using this method to whip it )
3 1/2 ounces semisweet chocolate, melted, and cooled
1/2 teaspoon almond extract
1 tablespoon honey (I used clover)
1/2 cup slivered almonds, chopped
Unsweetened cocoa for dusting
Line a 1.5 quart mixing bowl with plastic wrap, so that the wrap hangs over the side. Cut cooled cake into 1/3 inch-thick slices and then cut each slice in half on a diagonal, forming 2 triangles. Line the bottom and the sides of the bowl with cake slices. Using a pastry brush, brush brandy over the triangles in the bowl. You should have about 10 triangles leftover, reserve these.
Whip 1 cup of heavy cream until soft peaks form. Fold in melted chocolate and spread over the cake, covering completely and creating a well in the center. Pour remaining 1 cup heavy cream and almond extract into a clean bowl. Turn mixer on medium-high and slowly add honey. Whisk until soft peaks form. Fold in the almonds. Spoon the cream mixture into the center of the well of the filling. Brush the remaining cake slices with brandy, and arrange them, brandy side down, to cover the filling. If needed, trim the pieces of cake to fit. Using the overhanging plastic wrap, cover the entire cake and chill in the refrigerator for at least 3 hours (I usually let the cake sit overnight).
To serve, open the plastic wrap and invert the cake onto a platter. Remove the bowl and plastic wrap. Sift cocoa powder over and serve.
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