Pre-heat oven at 170ºC.
Butter a a 23 cm cake pan and cover the bottom with parchment paper.
Make a pureé with the chickpeas and the yogurt. Set aside.
Sift flour and baking powder or bicarbonate, set aside.
Wisk together sugar and butter until fluffly, add the eggs, one at a time. Incorporate the chickpeas pureé, mix wewll, add the vanilla essence, almonds and coconut. Add the flour mixture and beat until incorporated.
Fill the pan with the batter, bake for about 30 minutes or until a toohpick inserted in the center comes out clean.
Remove from the oven, let cool .
Melt the chocolate in a bowl using the "Bain Marie" technique, add the butter and cream. stir until you get an homogeneous cream. Cover the cake with the Ganache.