Mix butter with powdered sugar and egg yolks until foamy. Melt the chocolate over steam and let it cool slightly. Beat the egg whites with granulated sugar into foam.
When the chocolate is cold, add it to the butter and combine with a mixer. Gradually add flour. Gently mix the beaten egg whites with a wooden spoon into the chocolate mass.
Layer the prepared mass into a round baking form, which you have lined with baking paper, and bake in a preheated oven at 340 °F / 170 °C for about 50 minutes.
Prepare the gelatin according to the instructions on the package. Bring the milk to a boil, add sugar, corn starch, prepared gelatin and finally shredded coconut. Cook until thickened.
Whip the whipping cream and mix it into the cooled coconut mixture.
Cut the cooled cake base in half and fill it with the prepared coconut filling. Press slightly and put in the fridge to harden, preferably overnight. Spread the top of the cake with jam and sprinkle with coconut. Enjoy!
