Line the base and sides of a 30 x 11 cm rectangular baking tin with baking parchment
Mix the milk, desiccated coconut, cocoa and honey in a medium heat, stirring constantly, then set aside
Beat in the chocolate and butter with a wooden spoon. Beat in the egg yolks one at a time, and then stir in the almonds with cardamom and half the sugar
Using an electric whisk, whisk the egg whites, while adding the remaining sugar a tablespoon at a time to make a soft meringue. Beat a third of this through the chocolate mix, then pour into the remaining meringue and fold in as quickly, lightly and evenly as you can.
Pour into the tin and bake for 40 mins. Cook at 180°C, ‘Quarter Steam + Heat’ function
Leave to cool before chilling
Finish the cake with a lightly whipped mixture of double cream and sprinkle over the cocoa powder.
