For the chocolate coconut cake, beat eggs, sugar and cocoa until fluffy. Add sour cream, flour, baking powder, mix slowly and add oil.
For the coconut filling, beat the egg whites with a pinch of salt, gradually add the sugar and finally carefully fold in the coconut flakes.
Grease any baking pan or line with baking paper. Either pour in the dark cocoa mixture first and spread the coconut filling on top, or vice versa. That is, spread the coconut filling first and then the cocoa mixture evenly.
Bake in a preheated oven at 180 °C for about 40-45 minutes. When the coconut filling is on top, cover the baking pan with aluminum foil, otherwise the filling will be too dark or burnt.
The chocolate coconut cake freezes well. Instead of homemade coconut filling, you can use a store-bought one.