Directions

• Preheat oven to 350 degrees F. In a medium bowl, mix together the ingredients for the filling and set aside.
• Separate the 2 eggs for the cake and allow the yolks and whites to stand at room temperature for 30 minutes. Meanwhile, grease and flour a bundt pan.
• In the bowl of a stand mixer that is impeccably clean (clean the whisk attachment too), whip the egg whites to medium-stiff peaks. Put in a medium bowl and set aside.
• In a medium bowl stir together the graham cracker crumbs, flour, baking powder, and salt; set aside. In the bowl of the stand mixer just used for the egg whites (no need to clean it), beat the butter with an electric mixer on medium to high speed for about 30 seconds. Add sugar and vanilla; beat until well combined. Add egg yolks; beat until combined. Add ⅓ of the flour mixture and mix briefly. Add ½ of the milk, and mix. Add another ⅓ of the flour mixture, and mix; add the remaining milk, mix, and then add the last of the flour. Beat on low to medium speed just until combined.
• Gently fold the egg whites into the batter until there are no streaks of white showing. Do this gently to keep the air in the whites. Spread the batter into the prepared pan. Dollop the coconut filling mixture on top of the batter in the center all the way around the cake. No need to cover the filling with batter - it will sink in during the bake.
• Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes then remove from pan. Cool cake completely on the rack.
• Finely chop the chocolate and place in a heat proof bowl. Heat the heavy whipping cream until hot (do not boil) in the microwave - this should take about 40 seconds. Pour the hot cream over the chocolate and cover the bowl to trap the heat. Set aside for 3 minutes. Remover cover and stir until smooth. Allow to cool at room temperature until thickened, stirring occassionally. Pour over cake and sprinkle on toasted coconut flakes.