Break the eggs into a glass bowl or saucepan, add the cane sugar and coconut sugar. Place the container in a bain-marie, that is to say above a pan of water which is heating.

Beat with a whisk until the mixture foams and whitens. Be careful that the pan is not too hot, a medium temperature is enough!

Pour the mixture into a food processor fitted with the beater (and not the blade). Swirl at high speed until you obtain a superb texture, between mousse and cream.

Preheat your oven to 170°C and grease your mold.

Pour the foamy mixture and the Pastry Mix into a bowl. Mix gently so as not to make the dough fall. Pour everything into the mold, bake for 20 minutes.

Make your topping: melt the dark chocolate with a little rice milk; quantity to measure so that the texture is creamy, but not too liquid.

Cut your sponge cake in half, coat the inside, the top and the sides, then decorate with chocolate sticks ! Depending on the height of your sponge cake you can shorten the biscuit by cutting it at the base.

All you have to do is sprinkle the top with grated coconut.