In a bowl I mixed flour, sweetener, cocoa. I added diced butter and egg yolk. I kneaded the whole composition well and then I divided the dough obtained into two large lumps. I put them in cling film and put them in the freezer.
I kept them in the freezer for about 30 minutes, during which time I prepared the cream.
I separated the eggs, whipped the egg whites until I got a meringue. I crumbled the cheese and mixed it with the yolks, the sweetener and a teaspoon of vanilla extract. I then incorporated the cheese into the egg white composition.
I prepared a tray, provided with baking paper.
I took a lump of dough out of the freezer, unwrapped half of the foil and shaved it (on the large mesh grater) in the baking tray, forming a uniform layer. I added the cheese composition. I took out the second lump of dough and I did the same as with the first, I shaved it over the cheese composition.
I put the tray in the preheated oven and let the cake bake, over medium heat, for about 40 minutes.
After it baked, I took it out, let it cool a bit, then sprinkled grated coconut. I portioned it and served it. Very, very tasty!