For the countertop
Beat the egg whites, add the sugar gradually until it becomes a hard meringue. Add the coconut in turn, the poppy seeds and the flour mixing lightly. We line a tray with baking paper, pour the composition and put it in the oven for about 30 minutes (we do the toothpick test)
For the cream
Rub the yolks with the sugar, add the pudding powder and the milk. Put on low heat, stirring constantly until thickened. Leave to cool then mix well with butter or margarine.
Mix the sugar, cocoa and water, bring to the boil, when the sugar has melted, add the butter and let it boil for a few more minutes.
Spread the cream on the counter then place a layer of biscuits and spread the icing on top. Leave to cool for 3-4 hours.