Preheat oven to 340 degrees F (170 degrees C).
Start with sponge cake. In a stand mixer, add the whites of the Egg (4). Whisk until soft peaks form. Slowly add Stevia (1/4 cup), whisking well between each addition. You’re after a glossy meringue texture, so it should be shiny and thick when it's done.
Add in the egg yolks, one at a time, and mix well between additions. Then add in the Butter (1 ounce) and the Vanilla Extract (1 teaspoon). Mix this for another minute and leave in the bowl.
Mix the Almond Flour (5 ounce), Psyllium Powder (3 teaspoon), Xanthan Gum (1/2 teaspoon), and Baking Powder (1 teaspoon) in a bowl. Then add it to the egg mix, after carefully mixing the mixture will be thick and sticky.
Add the mixture into a square cake tin lined with baking paper and flatten out using a wet spatula. Push it to all sides, flatten and even out. Bake for 30 to 35 minutes. Once baked leave to cool completely.
For the chocolate coating, add Powdered Stevia (1 cup), Cacao Powder (1/2 cup), Boiled Water (1 tablespoon), and Butter (1/2 tablespoon) into a bowl. Mix well until glossy and smooth.
Once the cake has cooled cut it up into squares, then cover the sponge cake in the chocolate mix and then roll it over the Desiccated Coconut (1 cup). Repeat this step with all the sponge cake squares. Serve as desired.