To take a square baking-pan and to line the found with the oven paper. To let boil a casserole half flood of water. To lower the flame and to take another casserole where we will let loosen the butter, the honey and the chocolate. When the mixture is completely loose to unite the bows of wheat and to mix. After having versed them in the baking-pan, with a spoon, to break them carefully. To this point to put the baking-pan in refrigetator or better in the freezer. To take a small casserole, to pour 15 centiliters of water and to boil. Lowered the flame, to mix together the honey and the coconut. To put the mixture in a plastic container and to hold it in the refrigerator or freezer for at least 1 hour. Before removing from the refrigerator the plastic container, to check that the mixture has hardened. With a blender, the juice of orange, the mangos, and the yogurt to realize a purea that we will put in another plastic container and then in refrigerator for 1 hour. To take a bowl and to climb on the white of egg to snow. To remove the ice cream of coconut from the refrigetator and, after having beaten it, to mix it to the white. To pour the all in the baking-pan and to put another time in refrigearator. The layer of ice cream to the coconut must have hardened, to extract from the refrigerator the bowl with the mango, to beat together to another white of egg that is climbed on to snow. To pour above to the layer of ice cream of coconut. To introduce the all in refrigerator again for others 2 hours. About 40-50 minutes before serving the cake, to dip only the base of it in warm water and to set down on a course dish. To put whipped cream in a pocket with the point to star. To decorate the all with flakes of coconut and stars of climbed on whipped cream. Before serving to leave to soften in refrigerator for 30 minutes.