Walnut Spice Cake with Chocolate Cream

Preheat the oven to 180°C (approximately 350°F). 

For the cake: Beat the butter and sugar until frothy, gradually stir in the eggs with a pinch of salt, combine the flour, spices, cocoa powder, walnuts and baking powder and alternately stir into the batter along with the milk. Grease and flour a springform pan, fill with batter, smooth the surface and bake for about 40 minutes, until a toothpick inserted in the center comes out clean. 

Remove the cake from the oven, let cool for about 20 minutes, release from the pan and let cool completely on a wire rack. Cut into 2 horizontal layers. 

For the chocolate cream: Mix the pudding powder with 3 tablespoons milk until smooth. Bring the remaining milk, coconut milk and sugar to a boil. Add the pudding mixture and bring back to a boil, stirring. Remove from the heat, transfer to a bowl and let cool, stirring occasionally.

Beat the butter until creamy then gradually stir in the pudding and walnut cream.

Spread the chocolate cream over 1 cake layer, add the second layer, press down lightly, cover with the remaining chocolate cream then decorate the cake with a cake comb. Decorate with the walnut halves and sprinkle with the coconut. Chill for about 2 hours in the refrigerator.