For the main base in a bowl put the sugar, add the soft butter , egg yolks, cocoa powder and baking powder, mix everything well and add 1 cup sifted flour and mix. Divide dough into 2 parts - one third, the other 2/3 of the dough, the smaller part is placed in an envelope or wrapped in transparent foil and collect it in a refrigerator, the rest 2/3 of the dough is spread with hands at the bottom of a baking dish with a diameter of 20 cm and also retracts in the refrigerator. Leave the dough to cool. In another bowl put 6 egg white egg whites to add a pinch of salt and broken, add 4 tbsp sugar (or 6-8, for who loves sweet ) crash on snow about 10 minutes, add coconut and mix gently with a spoon. The resulting mass is poured into the form on the dough smoothes out the top grate frozen dough rest - evenly over the entire surface. The oven is heated to 180C and bake it in a cake approximately 50-55 minutes. Preparation of cream: to rest 5 egg yolks, add 1 cup milk 5 tbsp sugar and mix everything in a blender, pour into a small saucepan and put on fire, constantly stirring to thicken slightly. Allow to cool. 200 g soft butter mixed with vanilla and mix with a mixer until white to cream butter, gradually add the cooked cream. This cream is covered baked and cooled cake. Making the glaze: In a bowl put the broken cream and chocolate, add 50 g butter and melted in a water bath. After mixing the product was removed from heat and allowed to cool, then poured onto the surface of the cake as uniformly spread. Leave in the refrigerator, it is desirable for one night. Decorate optional.