about 6 small individual cakes
The oven to 170°C
Butter and the sugars until pale. Mix in the egg and beat well until incorporated.
Stir in the vanilla and the dry ingredients and salt.
Add the coconut milk and the chopped chocolate.
Into moulds and bake for about 15-20 minutes or until a skewer comes out clean.
Combine the coconut milk and the sugar and gently warm until the sugar has dissolved.
Using a toothpick, pierce some holes in the finished cake and generously baste with the coconut syrup.
Set aside to cool and serve decorated with some Lindor Coconut, chocolate shards and coconut chips.
Lindor Coconut Truffles 200g