Coconut-Cocoa Marble Cake Covered with Dark Chocolate Cocoa Skinny Dipped

Coconuts and chocolate might be one of the best combos of all time. This marble cake combines both delicious flavors into one dreamy little loaf so you can have your bread and eat it too ;)

1/4 cup cocoa powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup sugar

1/4 cup mashed banana

1/4 cup sunflower oil

2 tsp vanilla extract

3/4 cup water

1 cup of coconut cream

1/2 cup of crushed Dark Chocolate Cocoa Skinny Dipped Almonds

1. Preheat the oven to 350 F° (180 C°) and grease a 8x4 -inch loaf pan with non-stick spray.
2. Combine all the dry ingredients in a large bowl.
3. In a medium bowl, mix all the wet ingredients together.
4. Pour the wet mixture into the dry ingredients and mix until just combined. Set aside.

1. Combine all the dry ingredients in a large bowl.
2. In a medium bowl, mix all the wet ingredients together.
3. Pour the wet mixture into the dry ingredients and mix until just combined. 
4. Pour a layer of cocoa batter into the pan, followed by a layer of coconut batter on top. Continue alternating the two batters.
5. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
6. Allow to cool in the pan 10 minutes before removing, then let it chill in the fridge.  

1. Put the chopped chocolate into a medium bowl and set aside.
2. Heat the coconut cream into the microwave for about 1 minute or until it's warm but not too hot. 
3. Pour the warm coconut cream over the chocolate, give it a stir and let it sit for 2 minutes to melt. Then whisk until smooth.
4. Once the cake is chilled, use a spatula to frost it with the chocolate ganache and sprinkle a good layer of crushed Dark Chocolate Cocoa Skinny Dipped Almonds. Slice and enjoy the marble effect!