Preheat oven to 200°C (top-/bottom heat). Line a baking tray with baking paper.

Add desiccated coconut, buckwheat flour, cocoa powder and baking powder into a bowl and mix well.

In a blender, blend coconut sugar, psyllium fiber husk with the water. Add to the bowl with the dry ingredients and quickly stir to combine. Don't over stir.

Spread the dough on the baking tray until it is about 2cm thick. The dough will be quite thick so you can spread it "free-style".

Place in oven and bake covered (I use an empty, un-coated baking tray that I place in the rack above) for approx. 20 minutes. Let cool down on a rack before preparing the frosting.

For the frosting, melt creamed coconut cream using the double boiler method. Then add remaining ingredients and mix well. Keep it warm until it well mixed.

Spread frosting onto the cooled down cake. Garnish if you wish. I used chopped cacao nibs and desiccated coconut. Chill until the frosting has set (if you are in a hurry, place in freezer for half an hour or so).