250 grams butter, at room temperature
2 cups caster sugar
2 teaspoons vanilla extract
2 cups plain flour
2 teaspoons baking powder
1 cup desiccated coconut
1 cup plain yoghurt
200 grams dark chocolate (62% cocoa), chopped
1 cup cream, whipped
¾ cup seedless berry jam
¼ cup shredded or shaved coconut, toasted
Grease 2 x 20cm cake tins and line the bases with baking paper.
Preheat the oven to 150°C fan bake.
Beat the butter and sugar until light and pale. Whisk the eggs and vanilla together and gradually beat into the butter mixture until well combined.
Combine the flour, baking powder and coconut. Using a large metal spoon, fold into the butter mixture along with the yoghurt.
Divide evenly between the prepared tins and smooth the tops. Bake for 40 minutes, or until a skewer inserted into the centre comes out clean.
Leave the cakes to cool completely in the tins.
Heat the cream in a pot until just below boiling point. Take off the heat and add the chocolate. Leave for 2 minutes then whisk until smooth and glossy. Cool until thick but still pourable.
To assemble: Place one cake on a serving plate. Spread with the whipped cream then the jam. Gently place the second cake on top.
Pour over the ganache and spread evenly, letting it drizzle down the side of the cake. Top with toasted coconut then leave until the ganache is set.
The unfilled cakes can be made 2 days ahead of assembling. Wrap well in cling film and store in an airtight container.