Preheat he oven to 150C
In a large pot melt the coconut oil, coconut sugar and 200g of dark chocolate on a low heat until melted. Take it off the heat and fold in the ground almonds.
Add the vanilla, egg yolks, milk and stir well.
Whisk the egg whites into stiff peaks then fold in very gently to the chocolate mix. Place into a greased cake tin and bake for 40 minutes until just cooked through.
To make the ganache: Open the coconut milk can and remove the coconut cream, place the cream in a small pot with the 200g of chocolate and melt. Pour over the cake once cooled.