Holiday meals can be quite filling. And yet nobody says no to a chocolate dessert like this chocolate coconut cake, which is also gluten-free. Prepare it at least 24 hours in advance so it has a really nice chill time before serving. And if you feel like it, add some peppermint oil to the chocolate topping - a delicious surprise!

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1. For the base of the holiday cake, chop the almonds with a knife. Combine all the ingredients indicated for the base and press the mixture into a 23 cm cake tin.
 

2. The mixture may seem a little dry to you, but it's perfect this way! Place the cake pan in the refrigerator for 15 minutes before baking the base.
 

3. Preheat the oven to 175°C on the normal/convection setting.
 

4. For the topping, melt the couverture in a water bath and then let it cool down a bit.
 

5. Meanwhile, place room temperature butter in a bowl with the sugar and beat the mixture until fluffy.
 

6. Gradually add espresso powder, egg yolks and eggs and continue beating. Finally, stir in the melted chocolate and, if desired, the peppermint oil.
 

7. Bake at 175°C for 13-15 minutes until lightly golden brown. Let it cool down and then put the topping on top. It might be a little wobbly, but that's okay.
 

8. Place the cake in the refrigerator for several hours, preferably overnight, before serving.

This recipe was created in cooperation with KitchenAid. Use the KitchenAid Food Processor (multipurpose blade) for chopping and the KitchenAid Artisan Stand Mixer (heated mixing bowl or flat beater) for melting or whipping.