Preheat the oven to 175 degrees Celcius. Grease and line 2 x 15 cm cake tins.
Mix together the coconut milk and eggs and add to the dry ingredients.
Combine the flour, almonds, cocoa, baking powder and sugar.Whisk well to combine then pour into the prepared cake tins. Bake in the preheated oven for 45-50 minutes or until a skewer inserted comes out clean.
Remove from the heat and add the chocolate. Stir until smooth then allow to cool.
Assemble the cake by sandwiching with the ganache then topping with remaining ganache. Sprinkle with the coconut shavings to decorate.