The oven heated to 180 degrees. The yolk separated from the protein. Butter, sugar, salt and beat the yolks into the foam. White chocolate melt in a water bath and cool slightly.

Mix the flour and baking powder and sift into the egg cream. Add the melted and chopped chocolate. Whip whites into a thick foam and mix with the rest mass. Pour the batter into springform, lined with paper form and bake for 40-50 minutes. After allow to cool and cut the cake horizontally into three parts.

Cheese, 8 tablespoons powdered sugar, coconut milk and lemon juice mix. Soak gelatine for 10 minutes in water and then heated in a saucepan, stirring until dissolved. Remove from the heat. Cottage cheese gradually add to gelatin, stirring constantly. Weight leave to cool until it begins to congeal. 500 ml of cream to whip and add cottage cheese. Cream split in half. In one half add 100 g coconut flakes in the other and finely chopped pineapple.

The bottom cake to put on a tray for the cake and surround with a ring shape or a special ring for the cake. Fill pineapple with cream.

Put the second cake and fill with coconut cream. Cover top with pastry and put in the cold for 2-3 hours.

To cut the cake in half in length. Move slices to resemble wings.

500 ml of cream to whip into a thick foam with 2 tablespoons of powdered sugar and a thickener for cream. To smear the cake cream. Coconut fry until Golden brown and sprinkle her on the edge of the cake. Decorate at will! Bon appetit!