• Preheat oven to 180 °C (350°F).
• Grease and flour 23 cm (9 inch) springform pan and line bottom with parchment paper.
• Separate the egg whites from the yolks.
• In small bowl whisk flour, salt and baking powder
• Melt chocolate and butter over water bath or in double boiler. Whisk in half of the sugar.
• Stir in the egg yolks, one at the time, stirring briskly. Stir in vanilla extract. Add in flour mixture. Stir well.
• Using electric mixer beat the egg whites until very frothy. Gradually beat in the remaining sugar and beat until firm peaks form. Using rubber spatula carefully fold beaten egg whites into chocolate mixutre. Fold in desiccated coconut. Don't overmix.
• Put the pan in the oven and IMMEDIATELY lower the temperature to 120 °C (250 °F).
• After 15 minutes, lower the temperature to 100 °C (210 °F) and bake for 1 hour (total baking time around 1:15 - 1:20). The cake is done when center is set and toothpick inserted in the middle comes out with moist crumbs.
• Remove cake from oven, don't unmold and let cool completely before pouring ganache over the cake.

Chocolate ganache

• Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
• Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.