Choclolate Espresso And Roasted Pecan Torte Recipe

• 200 gm Creamed coconut
• 1 1/3 lt Boiling water
• 30 ml The boiling water
• 800 gm Self Raising flour
• 100 gm Cocoa pwdr 10ml/2tsp baking pwdr
• 100 gm Roasted pecans
• 300 gm Light muscovado sugar
• 420 ml Vegetable oil
• 20 ml Brandy
• 100 gm Vegan margarine
• 10 ml Brandy
• 100 gm Cocoa pwdr
• 90 ml Water
• 550 gm Icing sugar Few drops vanilla essence

Directions