Instructions

1. 1
   Preheat the oven to 180°C.
2. 2
   Mix in the brown sugar, olive oil, and rice/coconut milk.
3. 3
   Combine both flours and the baking powder. Gradually mix the dry mixture into the batter.
4. 4
   Spread the batter in a non-stick cake pan.
5. 5
   Bake at 180°C until the cake is browned and tests clean when poked with a skewer. This should take about 40–45 minutes, depending on the oven.
6. 6
   When cooled, slice the cake horizontally into 2–3 layers.
7. 7
   Whip the coconut cream until fluffy.
8. 8
   Spread the rose jam and cream between the cake layers, leaving some for the topping.
9. 9
   Decorate the cake with the remaining whipped coconut cream, the banana, and pear slices.
10. 10
    Grate dark chocolate on top if desired.
11. 11
    Stick the coconut shavings on the side.
12. 12
    Put the cake in the fridge for 15 minutes to cool and harden.
13. 13
    Cut and serve.