Prepare the cake base, consisting of two layers: one white with coconut and another brown with cocoa.

For the white layer:

- In a bowl, place 6 egg whites (reserve the yolks for the cream).

- Beat until stiff, then gradually add 6 tablespoons of sugar.

- Add coconut and 5 tablespoons of flour, mixing gently.

- Pour the batter into a baking tray lined with parchment paper (a 30x20 cm rectangle works well).

- Spread evenly and smooth over the entire tray.

For the brown layer:

- In a bowl, beat 4 egg whites with 4 tablespoons of sugar.

- Add 4 tablespoons of flour, baking powder, and 2 tablespoons of cocoa, mixing gently.

- Pour this batter over the one already in the tray, smoothing it over the entire surface.

Bake the combined layers in the oven at 180°C for about 35 minutes, or until a toothpick inserted comes out clean.

Let it cool thoroughly.

In a heatproof bowl or saucepan, mix the reserved yolks, 150 grams of sugar, and 5 tablespoons of milk.

Place the bowl over a double boiler, stirring frequently, until the mixture thickens slightly.

Once thickened, remove from heat and allow it to cool completely.

Beat the softened butter (200g) with a mixer and gradually incorporate the yolk mixture, 1-2 tablespoons at a time, to avoid curdling.

The final cream is ready once all ingredients are incorporated well.

Optionally, drizzle some syrup made from sugar, vanilla, coffee, etc., onto the cooled cake base. Spread the cream over this base, smoothing it out.

Refrigerate or chill as you prepare the glaze:

- In a saucepan, melt the dark chocolate with 2 tablespoons of milk and 50g of butter. Mix well, then let cool completely.

Pour the glaze over the cake while still warm (but not hot, or it may melt the butter and affect the cream). Smooth and chill.

Allow the cake to set for a few hours, then slice and enjoy.

Bon appétit!