Line four mini-box tins (each with 1⁄4 l capacity) with baking paper. For the chocolate base, mix flour, cocoa and 2 tablespoons of sugar. Add 50 g butter. Knead into coarse crumbles with your hands. Distribute into the moulds and press them to a base.
For the filling, heat coconut milk and milk in a pot. Add semolina, grated coconut, 120 g sugar and 150 g butter. Simmer while stirring until a creamy mash is formed.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). First mix egg white with 2 tbsp. coconut mass, then stir into the rest of the mixture. Distribute into the moulds. Bake in a hot oven for about 35 minutes.
Take it out, let it rest for a short time. Carefully lift out of the moulds, allow to cool.
Chop the chocolate coating. Melt with coconut oil in a hot water bath. Let it cool down a little. Spread the chocolate coating loosely around the cake. Leave to dry.