Preheat the oven on hot air 160 degrees or 180 degrees with top / bottom heat.
Mix the soft butter, sugar and eggs until frothy. Stir in the remaining ingredients.
Place the dough on a baking sheet lined with baking paper and on the 2nd rail from the bottom
Bake for 25 minutes.
Then let the cake cool down.
Melt the white chocolate in a water bath, let it cool down a little so that it is no longer hot, but still runny. Stir liquid chocolate into the sour cream. Stir 75 g of desiccated coconut into the sour cream. Whip the cream with 2 packets of cream stiffener until stiff and stir carefully into the sour cream.
Then distribute the cream evenly on the cake. Sprinkle with the remaining 75 g of desiccated coconut.