Pulse ingredients in a food processor until sticky crumbles form.
Press into parchment-lined 7" springform pan.
To make the chocolate cream:
Blend all ingredients in a food processor. Taste & adjust.
Set in freezer to firm up for 30 minutes.
To make the almond cream:
Rinse food processor. Carefully scoop out the solid cream from the can of refrigerated coconut milk. Add remaining ingredients to a food processor and blend until smooth. Taste & adjust.
Carefully spread on top of chocolate layer. Set in freezer to firm up for 45-60 minutes.
To make the coconut cream:
Rinse food processor again and blend the coconut shreds into coconut butter (takes about 10 minutes, scraping down the sides as needed). Add the remaining ingredients. Taste & adjust. Carefully spread on top of almond layer. Set in freezer to firm up for 45 minutes.
To make the ganache:
Heat the coconut milk to simmering and pour over the chocolate. Let it sit for 3 minutes to melt it. Whisk smooth and pour over the cake. Sprinkle coconut shreds on top.
Notes
Keep frozen (or it will lose its shape!)I like to transfer this cake to the fridge as I cook dinner and then when we're ready for dessert an hour or so later, I slice and set on the counter about 5 minutes and it's perfect.You can also thaw on the counter top for about 20-30 minutes or to your desired consistency.I used a 7" springform pan. Larger (standard size) pans will result in flatter/shorter layers. You can double the recipe to fill a large pan.