Preheat the oven to 350°F. Prepare your pan by lightly greasing the bottom and sides of an 8-inch removable bottom pan with coconut oil, then cut a piece of parchment paper and place it on the bottom of the pan.
Mix together the almond flour, cacao powder, coconut sugar and salt.
In a separate bowl, whisk together the eggs, coconut oil, coconut milk and vanilla extract.
Using a rubber spatula, gently mix dry and wet ingredients together. Mix just until ingredients are combined, being careful not to over mix the batter.
Spread batter evenly in the pan and bake until a toothpick inserted into the center comes out clean, approximately 17 minutes. Set pan over a wire rack to allow cake to cool.
Mix all ingredients for the coconut layer together until everything is well combined.
Spread the mixture over the top of the cooled cake in an even layer, then freeze for 10 minutes to firm up.
Slowly melt the chocolate in a bowl over simmering water (double boiler).
Once chocolate is melted, remove it from the heat and stir in the coconut milk. Mix until the glaze is smooth and shiny. Pour glaze evenly over the top of the cake.
Refrigerate for about 2 hours or until the glaze is set. Store cake in the fridge.