Bounty Cake - cooking recipe

Ingredients

9 eggs
300 g sugar
300 g coconut, shredded
150 g chocolate
250 g butter

Preparation

For the sponge-cake:.
Separate egg whites and yolks.
Beat the egg white with 200 g of sugar and then dry it in the oven on a very low temperature (like meringues) in a large oven pan.
After it cools down cut it into 3 pieces.
For the cream:.
Beat butter with a mixer and refrigerate it.
Put yolks, 100 g sugar and chocolate in a small pot and pour water in another larger.
Place pot with the yolks on top of pot with water and cook on medium temperature until it turn into nice cream.
Add cream into butter.
Place one sponge, spread 1/3 of the cream on top and do it 3 times.