Preheat oven to 160°C
Place the cocoa, coconut flour and baking powder in a mixing bowl. 3 Add the eggs, honey, vanilla, coconut milk and olive oil.
Mix well until smooth and combined – a whisk works well for this.
Pour into a 20cm baking tin lined with baking paper.
Bake the cake for 20-25 minutes or until cooked through. 7 Remove from the oven and cool.
Whip the coconut yoghurt, adding the really cold coconut milk and blending together.
Pour coconut cream over the cake and sprinkle with chocolate shavings.