1Preheat oven to 150°C, if fan-forced (170°C conventional).
2Combine all dry ingredients in a large bowl.
3Place banana into a separate bowl with rice malt syrup, and mash until smooth. Add to dry mix bowl.
4Add melted coconut oil and boiling water and stir until combined and smooth.
5Pour into an oiled loaf tin. Place in oven and bake for 30-40 minutes, or until a skewer poked into the cake comes out clean. Turn the cake out onto a wire rack to cool.
6Once cool, cut in half horizontally, spread raspberry jam onto the bottom layer of sponge, then carefully place the other layer of sponge on top. Place in freezer for about 10-15 minutes to firm up while you make up the chocolate glaze.
7For the chocolate glaze, place rice malt syrup, cacao powder and boiling water in a bowl, whisk to combine, and stream in melted coconut oil while whisking constantly until super smooth. If it’s too thick, add a little more hot water, 1 teaspoon at a time.
8Carefully dip sponge cake in the chocolate glaze, then place onto the cooling rack over a tray.
9Pour remaining choc glaze on top of sponge to evenly cover, and make sure all the edges are covered. (Make use of the excess glaze that falls through to the catcher tray!)
10Sprinkle desiccated coconut on the top and sides of the cake, pressing in gently to make it stick.
11Slide it carefully onto a serving plate and refrigerate for at least 15 minutes to set. Cut into thick slices to serve, with optional toasted coconut flakes sprinkled on top.