1
Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maxi- mum speed for 10 minutes. Sift the cocoa and starch on top of the egg mixture and gently fold in with a spatula. Spread the batter evenly in an 18 cm cake pan lined with parchment paper (the bottom), and bake for 15 minutes. While the sponge is baking, prepare the sugar solution. Take the baked sponge cake out of the baking tray and cool it on a cooling rack.
2
Whip 150 g of whipping cream and refrigerate. Soak gelatin sheets in cold water for 5 minutes. Mix mascarpone cheese with coconut spread and sugar. Heat 20 g whipping cream with liqueur and use to dissolve the wrung-out gelatin. Add it to the rest of the filling and mix well with a hand mixer. Add the shredded coconut and fold in the whipped cream with a spatula.
3
Cut the sponge into two equal layers. Cut the top layer to a 14 cm circle (4 cm less than the diameter of the cake). Place the bottom, bigger part of the sponge cake on a stand, moisten it and fit the ring. Spread on the coconut cream and level out the surface. Place the smaller sponge in the middle and moisten.
4
Whip 150 g of whipping cream and refrigerate. Soak gelatin sheets in cold water for 5 minutes. Mix mascarpone cheese with yogurt, sugar and food coloring until well combined (add the aroma if desired). Heat 20 g whip- ping cream and use to dissolve the wrung-out gelatin. Add to the filling and mix well. Finally, fold in the whipped cream using a spatula.
5
Spread the filling evenly over the sponge (first fill the space around the sponge) and level out the surface. Refrigerate to set, then glaze.
6
Bring cream to a boil and pour over the chocolate. Wait one minute, then mix with a spatula until well combined. Cool slightly and spread evenly over the cream. Sprinkle with shredded coconut.
7
Chill the cake cool for at least 5 hours, then remove the ring and decorate as desired.