Coarsely grate the couverture. Line a small baking pan (approx. 31 x 21 cm) with baking paper.

Separate eggs. Mix egg yolks with butter, sugar and vanilla sugar until creamy. One after the other, stir in the couverture and desiccated coconut (except for a tablespoon for garnish).

Mix the flour with baking powder, sieve over it and stir in as well. Beat egg whites with salt until stiff and fold in.

Pour the mixture into the baking pan and smooth it out. Bake in the oven at 175 degrees for about 15 minutes. Take out of the oven and let cool down a bit.

Melt the couverture over a hot water bath. Decorate cakes with it. Sprinkle desiccated coconut on top.