for the cake:
for the filling:
for the decoration:
* Make sure you use very good quality qamardeen, otherwise the cake will be impossible to cut through. Qamardeens vary a lot in quality, but fresh qamardeen should be chewy but soft, and you should be able to easily tear it with just your hands. If you can’t find good quality qamardeen, you can totally use apricot jam instead (also super delicious, and the exact same flavor). Simply spread a layer of jam on one cake, a layer of whipped cream on the other, and sandwich them together.
** No worries if you don’t have convection—it might just take a couple minutes longer to bake through.
*** Feel free to stop here for a traditional look, or if you want the same exact look as the cake in this post, make sure you scrape up the excess chocolate and coconut from the sheet pan, place it in a small bowl, and chill it for 1 hour. Once it’s firm enough to handle, scoop small pieces of the ganache and roll them into smooth balls. Roll these truffles in a little more shredded coconut. Warm the rest of the unused ganache in the microwave, and dip the very bottom of each truffle in chocolate to help it stick to the cake—arrange them in a circle border.