1.Preheat oven to slow (140°C/120°C fan-forced). Grease a 20cm non-stick, smooth-based springform pan with base clipped in upside down.
2.Combine the coconut, egg white and caster sugar. Press the mixture evenly over base and 4cm up side of prepared pan. Bake, uncovered, for about 40 minutes or until golden. Cool.
3.Heat the cream until almost boiling. Add chocolate, stir until smooth, cool slightly.
4.Whisk egg yolks and liqueur into chocolate, strain. Pour chocolate mixture into coconut shell. Refrigerate for 6 hours or until set. Cut into thin wedges to serve.