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1
Preheat oven to 180u00b0C (approximately 350u00b0F).
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2
For the cake, in a bowl, beat butter with the sugar until mixture is smooth and creamy.
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3
Beat the egg whites with a pinch of salt.
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4
Gradually add flour to the butter mixture, alternating with egg whites.
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5
Line a baking sheet with parchment paper.
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6
Dust parchment paper with flour.
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7
Pour batter onto baking sheet.
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8
Bake for 30 minutes or until golden.
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9
Cake is done when a toothpick inserted in the middle comes out clean.
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10
Tip: Depending on the oven and altitude, cooking times may vary.
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11
Remove cake from oven and let cool slightly before removing from pan.
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12
For the icing, in a saucepan, mix all the ingredients except coconut and beat until well combined.
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13
Heat mixture and bring to a boil, then immediately remove from heat.
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14
Cut cake into squares.
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15
Place coconut in a shallow dish and place the saucepan with the warm chocolate mix beside it.
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16
With a fork, prick a square of cake, pass it through the chocolate and then through the coconut.
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17
Arrange cake squares on a tray, in layers, or on a round plate, forming a pyramid.
