Step 2

Preheat oven to 350°F. Butter and flour the bottom of a 10-inch tube pan.

Step 3

In the top of a double boiler, stir together ¼ cup sugar, ¼ cup hot water, chocolate, and baking soda. Cook over simmering water until chocolate is melted. Remove from heat; let cool.

Step 4

In a large bowl, whisk together flour, almond meal, coconut, baking powder, salt, and remaining 1½ cups sugar. Make a well in center of flour mixture; add ¾ cup water, oil, egg yolks, and extracts, whisking until smooth.

Step 5

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at high speed until soft peaks form. Add cream of tartar, and beat until stiff peaks form. Fold one-third of egg whites into flour mixture. Fold in remaining egg whites. Transfer one-third of batter to a medium bowl; add cooled chocolate mixture, stirring until well combined. Alternate pouring yellow and chocolate batters into prepared pan. Using a knife, swirl batters together.

Step 6

Bake until golden brown and a wooden pick inserted near center comes out clean, about 45 minutes.

Step 7

Make the ganache: Place chocolate in a medium heatproof bowl. In a small saucepan, bring cream and butter to a simmer over medium-low heat. Pour hot cream mixture over chocolate. Let stand for 2 minutes; whisk until melted and smooth. Let cool until desired consistency is reached.

Step 8

When the cake is done, invert in pan over a glass bottle, and let cool completely. Using a knife, loosen cake from sides and center of pan. Gently remove from pan. Pour Chocolate Ganache over cooled cake. Garnish with almonds and coconut, if desired.