There's a lot to love about the combination of coconut and chocolate - after all, it makes an appearance in several of our favourite chocolate bars (think Cherry Ripe and Golden Rough). This cake channels the finer points of a Bounty bar - coconut dacquoise rounds are layered with coconut-chocolate truffle filling and given a boozy hit of coconut liqueur for good measure. This cake keeps in the refrigerator for several days, making it an entertainer's do-ahead dream.
Note Coconut flakes are sold in the baking section of most supermarkets and give this cake a great texture. If it's unavailable, substitute a 50-50 mix of shredded and desiccated coconut.
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