Preheat the oven to 180 ° C O / U heat. Line a 28 cm springform pan with parchment paper. Or if you like a baking tray, the cake will be flatter.
Mix the margarine with the sugar. Gradually embezzle the eggs. Mix the flour, cocoa and baking powder and slowly stir in with the milk one after the other. Pour the batter into the cake pan and smooth it out. Bake in the preheated oven for about 20-25 minutes. Make a chopstick test. Let the base cool down completely on a wire rack.
Place the cooled base on a cake plate and put a cake ring around it. Soak the gelatine in cold water for the topping. Whip the cream until stiff.
Mix the quark with sugar and vanilla sugar. Squeeze out the soaked gelatin well, heat and dissolve in 10 tablespoons of water. Do not let cook. Remove from heat and mix with 2 tablespoons of the quark mixture. Then stir quickly with the whisk with the entire quark mixture. Add the desiccated coconut and fold in the whipped cream. Put the curd cream mixture on the cake base and smooth it out. Put the cake in the refrigerator for 1-2 hours.
Melt the dark chocolate with oil in a water bath and stir well. Then decorate the cooled cake with the melted chocolate. Remove the cake ring before serving.