Put flour, 225 g butter, salt, 100 g sugar, cocoa, 1 egg and 2 tablespoons water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Wrap the dough in foil and chill for about 30 minutes.
Cream 75 g butter and 100 g sugar with the whisk of the hand mixer. Stir in 4 eggs one after the other. Stir in quark, pudding powder, coconut milk and liqueur.
Halve the short pastry, roll out each half squarely (approx. 24 x 24 cm) on a floured work surface. Place one short pastry square in a greased springform pan (24 x 24 cm) sprinkled with flour.
Spread the cheese mixture on top and smooth it down. Carefully place the second pastry sheet on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 1 hour. Remove and sprinkle with grated coconut and let cool on a cake rack.