Stir butter and sugar until soft. Add and stir one egg yolk at the time. Mix flour and baking powder and add to the the batter. Spread in a large oven tray, dressed with grease proof paper.

Whisk the egg whites with the sugar. Chop the chocolate in big chunks. Add chocolate and coconut to the egg white. Spread the meringue on the batter and bake for about 20 minutes in 175°C.

Cut the cake while still warm.

Tip: add some berries e.g. wild strawberry or blueberry to the meringue.