Instructions for the cake

• Preheat oven to approximately 190 degrees Celsius and grease a bundt cake tin with vegan butter.
• Combine milk and vinegar in a small jug and set aside.
• In a large bowl, sift together flour, sugar, cocoa and baking powder.
• Pour in milk, extract and egg  mixture and chocolate and fold together until just combined. 
• Pour into prepared tin, hitting lightly against the kitchen counter a few times to remove air bubbles.
•  Place into the oven and cook for approximately 45 minutes, or until an inserted skewer comes out clean and the cake springs back when touched.
• Set aside to cool completely.

Instructions for the filling

• Combine cherries, sugar, water, jam and kirsch into a small saucepan and cook over a low heat.
• Continue to cook until mixture is thick and sticky. Set aside to cool - do not put onto coconut cream until cooled!     
• Remove liquid from the coconut tin and place the thick mixture into a bowl.
• Whip coconut cream in a stand of hand-held mixer until thick. It should resemble whipped cream. 
•  Cut cake into two halves across the middle. Pipe coconut cream onto the bottom part of the cake and top with cooled cherry mixture.

Instructions for the decorations

• Heat milk in a small bowl, add chocolate and  whisk until smooth. 
• Drizzle over cake, top with cherries and wafers and serve!