For the coconut base whisk the egg whites until stable peaks, at the end gradually add the sugar.

To connect with coconut and gently stir until smooth.

Put on a baking tray lined with parchment and greased with oil, bake at 190 until Golden color.

Biscuit I cooked according to the recipe Larissa (Stall) http://www.povarenok .ru/recipes/show/621 67/, I like it very much, simply and beautifully. So, my words: in eggs add 2 tbsp of boiling water and immediately begin whisking. I immediately turn on high speed when the weight increases, gradually add sugar, and whisk again. Should be light, froth. Then add flour, starch and baking powder (previously these ingredients to sift in a bowl). Will do a couple of turns with a mixer at low speed. Ready put the dough on the baking tray lined with parchment and greased. Bake for 10 minutes, at a temperature of 180. Trim off the uneven edges, to equalize both the biscuit.

Milk (50ml) mixed with the yolks, the remaining milk, put on fire, bring to a boil. Sift the flour.

In the flour to enter the milk-yolk mixture, mix thoroughly to avoid lumps.

To enter the weight into the hot milk, and cook the cream on low heat, stirring constantly. Cool.

Beat butter with sugar.

Portions to enter the custard and carefully whisk until smooth cream. White chocolate chop with a knife and add to the cream.

The biscuits I cut into two halves to cake was high.

To coat the biscuits with cream, alternating between a biscuit and coconut base.

Sprinkle white chocolate shavings.

Here are simple and delicious cakes turned out. !!! Bon appetit!!!