Bring coconut water and milk to a simmer. Hand blend in methylcellulose and cool.
Cream together powdered sugar and coconut oil, slowly incorporate eggs. Whisk coconut mixture into the oil and eggs. Add in flour, berbere spice and Club House Sea Salt, French Mediterranean and whisk until smooth, then strain through a chinois.
Load batter into a 1 pint ISI canister and charge twice. Fill paper cups halfway and "bake" in microwave for 45 seconds, or until set.
Coconut Milk Sorbet
Bring water to a simmer. Mix together sugar and stabilizer and whisk into water. Return water to a simmer and mix in invert sugar and glucose powder. Bring mixture to a boil for 30 seconds.
Cool syrup and refrigerate for at least 4 hours. Mix together syrup, Thai Kitchen Coconut Milk, and Club House Pure Vanilla extract very well.
Process the sorbet according to the instructions on your machine.
Spiced Candied Hazelnuts
Toast Club House Coriander Seed then grind with Club House Cinnamon.
Combine sugar and water and boil until sugar starts to turn golden brown. Immediately add hazelnut and stir until well coated in sugar. Remove from heat and stir in coconut oil to prevent the nuts from sticking to each other.
Spread nuts onto a tray and dust with the spice mixture then allow to cool. Once cool gently chop nuts into half size pieces.
Service
Sprinkle a small amount of berbere spice at the bottom of each bowl. Gently break each cake into 1 large piece and 3-4 smaller pieces. Place large pieces of cake on the left side of the bowl.
Place a spoonful of hazelnuts to the right of the cake. Scoop coconut sorbet and place on top of the nuts, slightly resting on the cake.
Garnish the plate with the remaining pieces of cake, hazelnut pieces, and fresh cilantro.
