1.Preheat oven to 180°C/160°C fan-forced. Grease deep 15cm round cake pan and line base and side with baking paper.
2.Beat eggs and sugar in medium bowl with electric mixer until thick and creamy. Beat in cooled dark chocolate.
3.Fold in combined cream and liqueur and pour mixture into pan. Place pan in baking dish and pour enough boiling water into dish to come halfway up side of pan.
4.Bake cake 30 minutes. Cover loosely with foil and bake further 25 minutes. Cool cake in pan and refrigerate overnight.
5.Divide cake evenly into six wedges. Roll each wedge of cake into a ball, place on fine wire rack. Freeze balls about 1 hour or until firm.
6.Stir white chocolate and oil in small saucepan over low heat until smooth, cool 5 minutes. Spoon white chocolate mixture over balls to coat and freeze 5 minutes. Coat balls again with white chocolate mixture and roll in coconut. Refrigerate 20 minutes before serving in dessert dishes.