This moist cake is full of yummy chocolate and coconut flavor with a hint of almond.
Preheat oven to 375 degrees. Coat a 9 inch spring-form pan with cooking spray.
Combine chocolate and butter in large glass bowl. Microwave on high at 30 second intervals for 2 minutes (stirring between each) until melted. Stir until smooth. Let cool slightly.
Knead together almond paste, shredded coconut and powered sugar on a flat work surface. Roll out into 8 inch circle.
Add granulated sugar into chocolate mixture; stir until smooth.
Add eggs to chocolate mixture, one at a time, stirring after each until blended; mix on high speed until slightly airy, about 2 minutes.
Add vanilla and salt to chocolate mixture stir until blended.
Sift cocoa powder into the chocolate mixture; mix on low for about 1 minute.
Pour half of the batter into the prepared pan. Carefully place the almond paste round on top of the batter in the pan. Pour remaining batter into the pan; spread to cover almond paste round and smooth the top.
Gently arrange whole almonds on top of batter.
Bake for 30 minutes Remove pan to wire rack and let cool to room temperature. then refrigerate for 2 hours. Remove side of pan. Sprinkle with powered sugar; slice and serve.