Step 1

Bring all wet ingredients to the room temperature. Preheat oven to 180 Celsius. Grease a 1 pound loaf pan (8.5 x 4.5 x 2.75 inch) and set aside.

Step 2

In a large mixing bowl, sift dry ingredients and mix well.

Step 3

In a large mixing bowl, sift dry ingredients and mix well.

Step 4

Pour mixture into a prepared pan. Tap gently against the counter to release any air bubbles. Bake at preheated oven for 50 mins to 1 hour or until the toothpick comes out clean. Allow cake to cool completely in the pan. Gently remove cake out of the pan.

Step 5

Simmer coconut whipping cream in a heavy bottom pan stirring occasionally. Let it come to a boil. Pour the coconut cream over the chopped chocolate and let sit for 1 minute. Combine the chocolate and cream with a spatula, mix until silky smooth and shiny. Let the ganache cool completely to room temperature. Or cover with plastic cling wrap and refrigerate until thick scoop-able and pipping consistency (I refrigerate my ganache for at least 5 hours)

Step 6

Pipe chocolate ganache on the cake, top with toasted hazelnuts. Slice and serve.