Rock: The yolks are mixed with half the sugar until they turn white and double in volume. Add the oil and vanilla essence and mix until smooth. Beat the egg whites with a pinch of salt and the rest of the sugar and add to the yolk composition. Add the flour and mix with a spatula until the resulting composition has the consistency of a thicker cream. Put in the pan and bake for 35-40 minutes at a temperature of 180 degrees.
Glaze: Cocoa is mixed with sugar and water and boiled over low heat. From the moment it starts to rise, stir for 5 minutes. Turn off the heat and add the chocolate. After it melts and incorporates well, add the butter.
The cooled top is cut into cubes and passed through the obtained glaze and rolled in coconut.