1. Preheat over to 350 degrees.
2. Grease two 9″ round baking pans or one 9X13 baking pan.
3. Line the two round pans with waxed paper and spray/grease.
4. Melt the chocolate bar, almond milk, and greek yogurt together on low heat until blended.
5. *You can also do this quickly in the microwave.
6. In you mixing bowl cream the butter, vanilla and sweetener until combined.
7. Add eggs in one at a time.
8. Add in the almond flour and baking powder, soda and salt.
9. Slowly pour the chocolate mixture and mix well.
10. Pour evenly into the round baking dishes (or 9X13 pan).
11. Bake in the oven for 25-30 minutes (if you need to go longer try 5 minutes at a time).
12. Once the cakes have cooled, place a plate or a cake platter over the top of one of the cakes, flip and the cake should come out.
13. Pull the liner off.

Icing

1. In a bowl pour the nuts and coconut. Set aside.
2. Melt butter and sweetener in a sauce pan on medium heat.
3. Add the heavy cream and mix.
4. In a separate bowl whisk your egg yolks.
5. Slowly pour a little of the heated milk mixture into the eggs while whisking to temper the eggs.
6. This will allow the eggs to temper so the yolks do not scramble in the heated milk mixture.
7. This is a very important step.
8. Once eggs are tempered pour the milk/egg mixture into the rest of the butter/milk mixture on the stove while whisking.
9. It takes 5 minutes or more on low/medium heat to thicken the egg mixture.
10. Do not boil.
11. Once thickened add in the vanilla.
12. Pour this mixture over the nuts and coconut.
13. Mix well.
14. Pour half on one of the cake layers already on a platter.
15. Place the other cake on top of the icing and remove the liner.
16. Pour the rest of the icing on the top of the cake.
17. This serves 8-10 people!
18. Enjoy!!