Instructions

1. 1
   Beat all wet ingredients together for 10 minutes until creamy, adding the soy milk gradually to the other ingredients.
2. 2
   Combine all dry ingredients, then sift loosely to aerate and remove lumps.
3. 3
   Preheat the oven to 200°C.
4. 4
   Add the wet mixture and the add-ins to the dry mixture. Stir briefly until smooth. Do not over-mix, since this will cause the batter to deflate and become tough.
5. 5
   Spread the batter in a large baking pan lined with baking paper.
6. 6
   Bake for 20 minutes. Turn off the oven, and let the cake continue cooking in the residual heat for 15 minutes. Let cool.
7. 7
   Unmold the cake from the pan, and remove the baking paper.
8. 8
   Melt the chocolate couverture over a double boiler. Spread the melted chocolate on top of the cake, then sprinkle with grated coconut.
9. 9
   Sprinkle the still soft couverture with grated coconut.