This cake is amazing and can be used as a brownie recipe as well which are a very handy bring-to-work snack. It's so fudgey and filling you can only eat a small piece.
Preheat oven to 180°C and line a 20cm (8 in) diameter or 20x20cm square tin if making brownies.
Blend every in a blender or with a handheld mixer. Pour into the prepared tin and bake for 20min. Let cool completely before topping with coconut cream.
For coconut cream: leave a tin of full fat coconut milk in the fridge overnight. Open carefully and scoop out all the cream that has risen to the top. Whip it like normal cream with a bit of stevia or coconut palm sugar.
I added some acai powder to it for extra health kick and that lovely lilac hew.