Recipe(tried): Coconut Cake (without flour)

I found this recipe in a magazine it came from Francois Payard. The cake is a torte with many layers that are frosted with ganache. I have always described this cake as tasting like a mounds bar. Maybe this is what you are looking for.

CAKE, COCONUT PAVE

12 eggs, separated
3 cups sugar, divided
8 cups coconut
GANACHE:
1 2/3 cup heavy cream
14 ounces semi sweet chocolate, chopped

Preheat oven to 350 degrees F. Line two 9x13 pans with parchment paper.

Beat egg whites until soft peaks form.

Slowly add 1 1/2 cups of sugar and beat until stiff peaks are held. Set aside.

Beat 12 egg yolks with remaining 1 1/2 cups of sugar until very thick and light in color.

Fold the whites, yolks, and coconut together.

Divide batter evenly among prepared pans. Smooth the top with a spatula.

Bake for 20-30 minutes or until golden brown. Cool.

Meanwhile prepare the filling and frosting:

GANACHE:
Boil cream; pour over chocolate and stir until all the chocolate is melted. Set aside until mixture thickens enough to spread.

Remove cakes from pans, peel parchment paper off. Cut each cake into 3 pieces stack the layers together with the ganache.

Use any remaining ganache on the top. Comb a design over the top in the ganache. Freeze.

TO SERVE:
Trim edges. Slice while frozen, using a very sharp serrated knife, dipped in hot water to slice cake. Let cake come to room temperature before serving.