Prepare the sponge cake. Whisk the egg yolks with the water, gradually introduce the sugar, still whisking. Flour to connect with starch, vanilla sugar and baking powder. Wodim gradually protein mass in flour, stirring from the bottom up.

Bake in a preheated 180 degree oven 20-25 minutes for the Cake allow to cool completely and cut into 2 Korzh.

Goes to cook a coconut cake. Beat egg whites (they should be chilled) until stiff. Gradually add sugar, still whisking until stable peaks. Carefully enter the coconut, stirring from the bottom up.

Bake in a preheated 180 degree oven for 15-20 min. as soon As the edges turn brown - the cake is ready. Take out of the oven and leave to cool completely.

Start preparing the filling. Melt butter in a water bath, remove from heat and add chopped chocolate. Mix thoroughly to dissolve the chocolate. Add the condensed milk. To alter to homogeneity of the mass for 5-7 min. Add coconut and send the cream in the refrigerator while preparing the glaze.

Glaze. All the ingredients are folded into a saucepan, put in a water bath at a slow fire and cook until smooth mass. Remove from heat and allow to cool.

Collect the cake. Cakes to trim to shape if required. If you love soaked cakes, the cake pre-soaked. I often do not use the soaked cakes. Take one pie crust. cover with half the cream, cover with the coconut cake and cover with the remaining cream. Cover with a second biscuit crust and spread glaze, allowing it to spread, just helping with a spatula. Decorate to your taste. I didn't want to dilute the taste of coconut and chocolate with additional flavors, so I just sprinkled with powdered sugar. Send in the fridge for a night to soak (on the edge for a couple of hours). All! The cake is ready for the weekend.