Stir the egg yolks with vanilla and sugar, add starch and milk. With a whisk mix well and put on medium heat. Cream cook until thick and remove from heat. To set aside to cool.

In the microwave melt the chocolate, then put the butter and stir until butter is melted. Then whip the whites with sugar until thick peaks, put the vanilla. Chocolate and butter pour into the whites, stir. Sift the flour and baking powder. To proteins add flour, coconut and milk in 2-3 hours. Stir with a mixer at low speed. Form grease with oil, sprinkle with flour and pour into it 1/3 part of the test.

Put in a preheated 180gr. the oven and bake for 15 minutes. Then remove the pan from the oven and spread the cream on the cake, not touching the walls of the mold.

Pour the remaining batter into the pan. Place in oven and bake 40-45 minutes. Switch off the oven and leave the cake for another 5 minutes.

Cupcake is completely cooled. Melt 50g white chocolate, add 25g of butter, stir well. Cover with chocolate icing cupcake and sprinkle with coconut.