In a salad bowl or in the bowl of your pastry mixer, pour the eggs and the sugar then whisk everything for 5 minutes. The mixture should foam well.
Meanwhile, melt the butter and chocolate in a bain-marie.
Then add the sifted flour, cornstarch and baking powder. Mix well.
Gradually pour the chocolate mixture into the egg-sugar mixture while mixing gently until everything is well combined.
Pour over the coconut base in the cake pan.
Preheat your oven to 150°C.
Bake for 50 to 55 minutes.
To check the cooking, insert the tip of a knife; there should be no raw dough on it. If so, extend cooking for 5 minutes.
Remove the cake from the oven and let cool before unmolding, pouring into a serving dish. The chocolate is thus at the bottom and the coconut at the top.
To serve you can leave it as is, or sprinkle with cocoa, icing sugar, grated coconut or even make a glaze.
