Torta al cocco e cioccolato

For the base:
- 250 g gluten-free flour
- 50 g coconut flour
- 200 g brown sugar
- 100 ml sunflower oil
- 300 ml room temperature water
- 1 packet of baking powder
- 1 tablespoon rum

For the cream:
- 30 g coconut flour
- 70 g brown sugar
- 50 g cornstarch
- 500 ml lactose-free semi-skimmed milk

For the topping:
- 150 g dark chocolate

1. Preheat the oven to 180°C (350°F).

2. In a mixing bowl, using an electric mixer (or a stand mixer), combine the sugar with the water and rum. Once the sugar is completely dissolved, gradually add the coconut flour and sifted gluten-free flour mixed with the baking powder.

3. Pour the mixture into a 26 cm (10-inch) springform pan lined with parchment paper and bake for 40 minutes.

4. While the cake is baking, prepare the cream. Heat the milk with the sugar, then slowly add the sifted cornstarch and coconut flour, whisking constantly to avoid lumps.

5. Bring the mixture to a boil and cook the cream over low heat, stirring continuously for 10 minutes. Turn off the heat and set the cream aside.

6. Once the cake is done, remove it from the oven and let it cool slightly. Carefully cut the cake in half and fill it with the coconut cream.

7. Melt the dark chocolate in a double boiler and completely cover the cake with the melted chocolate. Decorate as desired and refrigerate until ready to serve.

Enjoy!