Initially, you need to clean and disassemble the coconut. Coconut pulp along with the liquid from the coconut to kill a blender, pour boiling water to just cover the coconut mixture and leave for an hour. During this time, to kill a coconut weight several times.

We now proceed to test. Apologize at once, but step-by-step photos, how to prepare the dough, did not, but I'll try to explain in detail. Fry in a dry frying pan nuts, cooled and cleaned from the husk. Grind with a rolling pin or whatever you like. Next, mix the nut crumbs, coconut, flour and starch. Start whisking egg whites. Detachable whites from yolks and whisk with a pinch of salt and powdered sugar until stable peaks. Gently stir the whites with a walnut-coconut-flour mixture. In advance on the parchment for baking you need to draw three circles with a diameter of 20cm. Gently distribute our dough on the parchment, sprinkle sugar powder and put it into the preheated oven until Golden brown. In the photo I have ready-made cakes. Allow the cakes to cool slightly and carefully remove them from parchment. Cut and align edges is not necessary, as they won't be seen. Lay off the cakes.

Then proceed to the cream. Here are the products I used.

Rastvorom gelatin in a small amount of boiling water. Mix coconut weight with 100ml of cream and heated on the stove, but not boil. The remaining 400ml cream pour in a bowl, handy for whipping, and along with the beaters from the mixer are sent into the fridge

Break the chocolate into pieces. And add to the heated coconut butter weight.

Wait a couple of minutes, stir until smooth pour a thin stream of melted gelatin and mix well again. Here I have turned chocolate. Leave to cool. Periodically stir the cream started to congeal.

When the chocolate coconut mass is completely cooled, take cream from refrigerator and whisk with the icing sugar in a lush foam, as pictured. Take of powdered sugar to taste, as you like.

Pour chocolate cream into a large dish (the custard will get a lot), beat a few seconds with a mixer.

Add to the whipped cream and gently stir until smooth. Here is a cream mousse I got.

Start assembling the cake. Take a separable form, I have a 23cm, cover with cling film. Put the first cake layer and spread top third of the cream, level the surface and put in freezer for 10min., to make the mousse seized.

Get out of the freezer, put the second cake on top of the mousse and again the freezer. So do the same with the third layer. I did it just until the edges of the form.

Sprinkle on top of coconut and send the cake in the refrigerator until fully cured (I stood all night).

In the morning we get the cake from the refrigerator, remove the form, detachable plastic wrap and with a spatula smooth the sides. Decorate at will. I'm not particularly bothered about jewelry (since time is not enough), decorated with Italian meringue.

Here's a cake to cut. My whole family loved it! Delicate, light, not cloyingly sweet! Just what you need after the Christmas feast!