1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup shredded coconut
1 cup sliced almonds (split in two 1/2 cup portions)
3/4 cup sugar
1/2 cup butter, softened
2 teaspoons finely grated lemon peel
2 large eggs
1 teaspoon vanilla extract
1 cup cream
6 ounces bittersweet chocolate bars chopped
1/2 cups flaked coconut for topping
Preheat oven to 350 degrees. Butter and flour a 9-inch cake pan.
Sift together 1 3/4 cups flour, baking powder, and salt into medium bowl. Add shredded coconut and 1/2 cup almonds then set aside. Using electric mixer, beat sugar, butter, and lemon peel until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with half and half in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut and almonds.
Bake cake until golden and tester comes out clean, approx. 60 minutes. Transfer cake to rack and cool in pan 45 minutes. Run knife around the side and loosen cake. Invert cake onto platter.
I worked with this recipe.