PREHEAT OVEN TO 350F. GREASE (TWICE) AND FLOUR A 1.5 LITER (2 1/2 PINT) FLUTED PAN, SET ASIDE. SIFT THE FLOURS AND BAKING POWDER TOGETHER IN A BOWL OR ON A SHEET OF PARCHMENT PAPER. SET ASIDE. BEAT THE BUTTER, VANILLA SEEDS AND SUGAR TOGETHER UNTIL PALE AND FLUFFY. BEAT IN THE EGGS ONE AT A TIME, ADDING A LITTLE OF THE FLOUR IF MIXTURE BEGINS TO CURDLE. BEAT IN THE LEMON ZEST.

GRADUALLY BEAT IN THE FLOUR UNTIL EVERYTHING IS EVENLY MIXED. PUT HALF OF THE MIXTURE IN ANOTHER BOWL AND STIR IN THE CHOCOLATE MIXTURE. DROP ALTERNATING SPOONSFUL OF EACH MIXTURE INTO THE PREPARED PAN AND BAKE FOR AN HOUR.

INVERT CAKE INTO A COOLING RACK WITH A BAKING PAN UNDERNEATH. POUR THE WARM COCONUT-CHOCOLATE GANACHE OVER THE CAKE, MAKING SURE THAT YOU’RE COATING IT EVENLY.

FOR COCONUT MILK -CHOCOLATE GANACHE

GRATE OR FINELY CHOP CHOCOLATE IN A BIG BOWL, SET ASIDE. HEAT COCONUT MILK OR HEAVY CREAM IN A SMALL PAN OVER MEDIUM HEAT..JUST BEFORE IT BOILS, TAKE IT OFF OF THE HEAT AND POUR OVER THE GRATED CHOCOLATE..WAIT ABOUT A MINUTE BEFORE STIRRING IT. KEEP THE SPATULA UNDER THE CHOCOLATE MIXTURE WHILE YOUR MIXING IT, YOU DON’T WANT TO INCORPORATE AIR INTO YOUR GANACHE. COOL FOR 5 MINUTES BEFORE POURING IT OVER THE CAKE.

NOTE: COCONUT MILK SPOILS QUICKLY AT ROOM TEMPERATURE…REFRIGERATE EXCESS GANACHE AT ONCE AND USE IT TO MAKE CHOCOLATE TRUFFLES 🙂

FOR WHITE CHOCOLATE SAUCE:

HEAT MILK AND WHITE CHOCOLATE IN A HEAVY PAN OVER MEDIUM HEAT. STIR CONSTANTLY UNTIL THE CHOCOLATE IS MELTED; ADD THE DARK RUM AND TURN OFF THE HEAT, MIX WELL UNTIL REALLY SMOOTH. POUR OVER SLICES OF CAKES UPON SERVING.