Flour and grease a cake form/tray with a diameter of about 9″ (22 cm).
Mix the cottage cheese, sugar, egg yolks, coconut and starch until homogeneous. Shape the moistened mixture into balls with your hands. For the cake mix, carefully beat the egg yolks with half the sugar to whitening and while continuously beating, add the cooled down melted chocolate, flour, starch, baking powder, salt and cocoa.
Separately, beat the egg whites to snow with the remaining 2 tbsp (30 g) sugar. Mix the egg whites carefully into the other mixture and pour some of the cake batter into the bottom of the tray. On top, space out the coconut balls and cover with the remaining cake mixture. Put the cake with coconut and chocolate to bake in a heated oven at about 356°F (180 °C).
At the end, check its readiness with a toothpick. To prepare the glaze, mix the milk, sugar and butter in a heated pan with a thick bottom. Bring it to a boil and stir until slightly thickened, remove it from the heat and add the crushed chocolate.
Stir until it is melted. Pour the hot glaze over the baked and cooled cake.