Instructions

1. Preheat the oven at 350 F, line 12×8 inch pan with parchment paper and set aside.
2. Beat the egg whites on maximum speed, gradually add sugar and continue mixing until the stiff picks form.
3. Reduce the speed on low and mix in flour.
4. Gently stir in finely shredded coconut, transfer to a prepared pan, smooth with spatula and place in the oven.
5. Bake 20-25 minutes, until it’s light golden brown.
6. Remove from the oven and let it cool for 10 minutes in the pan, than transfer to a plate and let it cool completely.
7. Place oil and chopped chocolate in a small sauce pan and melt chocolate on low heat, stirring occasionaly. Let it cool a few minutes, then spread over the crust and leave in a fridge to set.
8. Mix egg yolks and sugar until pale yellow, add milk and corn starch and mix on low speed, transfer to a sauce pan and cook on medium heat stirring constantly until it’s thicken, stir in vanilla and set aside to cool completely ( cover with plastic wrap to avoid forming a crust on a surface).
9. Beat the butter separately until it’s light fluffy, then combine with the cooled filling and spread over the chocolate layer. Set in a fridge while mixing heavy whipping cream.
10. Mix heavy whipping cream, gradually add powdered sugar and continue mixing until it’s thicken, stir in vanilla and spread over the yellow layer.
11. Sprinkled with toasted coconut and store in a fridge.