Lovers of chocolate Bounty bars rejoice - this is a cake just for you! Layers of rich gluten-free chocolate torte topped with sweet coconut and smothered in dark chocolate glaze.


  • 50g raw cacao powder
  • 1/2 cup boiling water
  • 1 cup caster sugar
  • 150g coconut oil, melted, cooled
  • 3 eggs, at room temperature
  • 150g macadamia meal
  • 1/2 teaspoon bicarbonate soda
  • Pinch salt
  • 1 1/2 cups icing sugar, sifted
  • 1 1/3 cups desiccated coconut
  • 2 egg whites, lightly beaten
  • 150g dark eating chocolate
  • 30g coconut oil


  1. Preheat oven to 170C or 150C fan-force. Grease and line base and sides of a 22cm springform pan with baking paper.
  2. Combine cacao and boiling water in a small bowl. Cool slightly.
  3. Meanwhile, using an electric mixer with the paddle attachment, beat sugar, coconut oil and eggs for 3 minutes or until smooth and thickened.
  4. Combine macadamia meal, bicarbonate and salt in a bowl.
  5. With motor on low speed, beat cacao mixture through egg mixture. Add almond mixture and stir until combined. Spoon batter into prepared pan and bake for 40-45 minutes or until a crust has formed but the cake is still slightly wobbly in the centre. Stand pan on a wire rack for 10 minutes. Remove sides of pan and stand to cool completely. Remove base of pan.
  6. Make coconut layer: Stir sugar, coconut, eggs until combined. Spread over chocolate cake.
  7. Make glaze: Melt chocolate and coconut oil in a heatproof bowl over a saucepan of boiling water (make sure base doesn