Base: Whip foam 1 cup sugar, followed by addition of 2 cups coconut. Bake in preheated oven at 160 C for 10-15 minutes. Chocolate glaze: In a water bath to melt 100 g of chocolate with 2 tsp sugar, 1/2 tsp instant coffee, 1 tsp cocoa 2 tbsp milk. After removing from the fire are added one by one and yolks. The finished mixture is poured onto the base and place in the refrigerator to set. Cream: In a mixer stir cream, 1 cup milk and cream dessert. The finished cream pour over the chocolate glaze. Decorate with grated chocolate or fried (no fat) coconut.