Prepare the dough: in a bowl mix the yolk, sugar, butter and cocoa.

Add flour with baking powder.

Knead the dough.

In a cake tin (I lined with baking paper, pulled it, moved the table, because the form is hard to flatten the dough) spread 2/3 of dough and crush with your fingers. The sides do. The rest of the dough-making a cake (to get frozen) and put in the freezer.

Prepare the filling "bounty" - whisk whites with sugar as for meringue, add the coconut and gently stir bounty spoon. Put "bounty" on the dough.

Take out of the freezer remaining dough and grate on a coarse grater directly on a layer of "bounty".

Bake for 1 hour at a temperature of 180 *. Then open the oven door, but do not get a cake, let it cool down. As soon as it becomes warm, it is safe to pull out. Here such it turned out.

And this is the side.

Overturn it on a plate and remove paper.

Now make a cream egg yolks, sugar and milk to boil in a water bath until thick yogurt.

That such consistency should be. Then cooled to room temperature.

Beat butter (it must be room temperature) slowly while continuing to mix, pour the mix of egg yolks, sugar and milk. In the end add the brandy (no need to delete it! taste of cognac is not felt, but there is a kind of hint) Now talk about what can happen at this stage. If the oil and the mixture of different temperatures or if the mixture were infused in large chunks, the cream will reaslise, the type will look "curdled" is heterogeneous. The taste of this nickname is not affected, but the view is not. If this happens, you can try a little first to warm up the cream (in the microwave or in a water bath), then carefully to cool and then whip. If this doesn't work, you can pour one packet of thickener for cream or 1/2 tsp potato starch. Starch "connects" the cream will make it more homogeneous.

Received cream coat the whole cake. Put in the fridge to cool.

When the cream hardens, pour the cake icing. For the icing melt the chocolate with the milk, mix and pour the middle of the cake. Sprinkle sides with coconut.

Be sure to let stand for a night in the fridge! We Swifty, cut through three hours of standing... the cake was dry preshow! But the next day... mmmmmm... delicious!