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1
In a baking dish toast 2/3 cup of the coconut in the middle of a preheated 350F.
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2
oven until it just begins to color, transfer it to a small bowl, and let it cool.
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3
In a metal bowl set over a saucepan of simmering water melt the chocolate and the butter with the rum, stirring, until the mixture is smooth and remove the bowl from the heat.
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4
In a bowl whisk together the yolks, 2 tablespoons of the sugar, the flour, and the salt until the mixture is smooth and whisk in the chocolate mixture and the remaining (untoasted) 1/3 cup coconut.
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5
In another bowl with an electric mixer beat the whites until they hold soft peaks and beat in the remaining 2 tablespoons sugar until the whites just hold stiff peaks.
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6
Stir half the whites into the chocolate mixture and fold in the remaining whites gently but thoroughly.
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7
Pour the mixture into a buttered 7- or 8-inch springform pan, bake the cake in the middle of a preheated 350F.
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8
oven for 40 to 45 minutes, or until it is set and the top is puffed and cracked, and let it cool in the pan on a rack.
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9
(The cake will fall as it cools.)
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10
Remove the side of the pan from the cake and spread the frosting on the side of the cake.
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11
Holding the cake in one hand over the bowl of toasted coconut, with the other hand press the coconut onto the frosting, letting the excess fall back into the bowl.
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12
The cake may be made 1 day in advance and kept covered loosely and chilled.
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13
In a bowl with an electric mixer cream the butter, add the rum, the salt, and the confectioners' sugar, and beat the frosting until it is light and fluffy.
