You don’t need an excuse to enjoy this beautiful cake. Fill the gluten-free sponge with whipped coconut milk and drown the lot in an indulgent pomegranate ganache.
Place coconut milk in the fridge for 6 hours or until firm (do not shake can). Preheat oven to 180°C/160°C fan forced. Grease the base and side of an 18cm (base measurement) round cake pan and line with baking paper.
Use electric beaters to whisk the eggs, maple syrup and vanilla extract in a bowl for 5 minutes or until thick and tripled in volume. Sift the cornflour, cocoa powder and custard powder together twice to aerate. Sift cornflour mixture over egg mixture and use a large metal spoon to fold until just combined. Pour into prepared pan. Bake for 35 minutes or until cake has shrunk away from the side slightly and springs back when lightly touched. Cool in pan for 10 minutes. Turn onto a wire rack to cool completely.
Open the coconut milk and spoon the thick cream into a large bowl. Reserve the coconut water. Place the chocolate, molasses, rosewater, 1 tablespoon thick coconut cream and 1 tablespoon coconut water in a heatproof bowl. Microwave on Medium-High, stirring once, until melted.
Add the vanilla paste to the remaining thick coconut cream. Use a balloon whisk to whisk until thick and combined. Cut the cake in half. Place the base on a serving plate. Spread with the whipped coconut cream. Sprinkle with half the pomegranate seeds. Top with cake top. Spread with ganache, sprinkle with remaining pomegranate seeds and drizzle with extra molasses, if using.