Chocolate Macaroon Cake

FOR THE CAKE

Step 1: Place a rack in middle of oven and preheat to 350°F. Lightly brush a 10"-diameter cake pan with coconut oil. Line the bottom with a round of parchment; brush parchment with coconut oil. Dust sides of pan with cocoa powder; tap out excess. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 8-10 minutes. Let cool. Reduce oven temperature to 325°F.

Step 2: Meanwhile, heat chocolate and 1 cup coconut oil in a medium heatproof bowl set over a sauce pan of barely simmering water (don't let the bowl touch the water),stirring often, until mixture is smooth. Remove from heat. Pulse almonds, salt and 1/4 cup cocoa in food processor until nuts are finely ground. Add shredded coconut and pulse a few times to combine.

Step 3: Beat eggs on medium speed in the bowl of a stand mixer fitted with the whisk attachment until no longer streaky, about 20 seconds. Add both sugars and vanilla, increase speed to high, and beat until mixture is pale, thick, and starts to hold the marks of the whisk. about 2 minutes (it should fall off the whisk and immediately sink back into itself). Switch to the paddle attachment and, with mixer on low speed, gradually add chocolate mixture. Beat to incorporate, then mix in almond mixture. Fold batter several time with a rubber spatula, making sure to scrape the bottom and sides. Scrape batter into prepared pan; smooth top.

Step 4: Bake cake until firm to the touch and a tester inserted into the center comes out clean but greasy, 35-45 minutes. Transfer pan to a wire rack and let cake cool 15-20 minutes in pan. (Cake might fall slightly in the center: It's okay!) Run a paring knife or small offset spatula around edges of cake; invert onto rack. Carefully peel away parchment; let cake cool completely.

FOR THE GANACHE & ASSEMBLY

Step 5: Combine chocolate, agave nectar, and salt in a medium bowl. Bring coconut milk to a simmer in a small saucepan over low heat; pour over chocolate mixture. Let sit until chocolate is melted, about 5 minutes.

Step 6: Using an electric mixer on medium speed, beat garnache until it has lost its sheen and is thick enough to hold very soft peaks, 6-8 minutes (it won't be quite as thick as frosting but close).

Step 7: Working quickly before ganache starts to seize, scrape on top of cake and spread to edges with a small offset spatula or knife.