This dessert is delicious! A triumph of taste, and scioglievolezza Goduria taste! Cups are simple to make but with success assured. The friends that I have offered to have eaten. A dessert of which you can recognize the ingredients tasting a bite with your eyes closed because all the flavors blend together but do not cover each other, in a collection that is pure delight ... I will have conquered ... maybe because I like so much white chocolate as the coconut! Try it! 
For eight cups (Piccini) need: 600 ml of milk, 6 egg yolks, 150 ml of whipped cream, 80 g of dried coconut flakes (or flour), 170 g of fructose, 60 g of flour, 170 grams of good chocolate white, 1 lemon. For the cake you need: 6 eggs, 180 g of sugar, 180 g of flour, a pinch of salt, 1 teaspoon of vanilla extract. In addition to taste Cointreau (or other sweet liqueur).
need to decorate dark chocolate chips.
Start preparing the sponge, whisk the eggs (room temperature) with the sugar, salt and vanilla, until doubled their volume. This is perfect with the planet but also with electric whips you get a good result. Then add the sifted flour gently and add it to egg mixture by hand, gently, with movements that go from bottom to top. Then you have the dough in a greased baking sheet (either round or rectangular) and bake in preheated oven at 180 degrees for about 25-30 minutes. When cooked, the oven and let cool. Finally cut the cake horizontally into two equal disks. 
For the cream Bring the milk to a boil along with grated coconut and grated rind of lemon. Then leave to infuse for at least half an hour, then carefully filtered through a fine sieve and let cool. In a bowl beat the egg yolks then con lo zucchero, allungateli con qualche cucchiaio di latte aromatizzato e incorporatevi la farina setacciata. Mescolate per evitare che si formino grumi, infine unite il resto del latte e ponete sul fuoco. Fate addensare la crema girando continuamente, su fiamma bassa. Quando la crema sarà addensata e bollente, spengete il fuoco ed unitevi la cioccolata bianca spezzettata. Mescolate il tutto. Fate raffreddare la crema ottenuta.
Quando la crema risulterà benfredda, unitevi la panna montata, mescolando dal basso verso l'alto affinchè non perda volume ed incorpori aria.
Montate il dolce. Ricavate dal pan di Spagna tanti dischetti di dimensione appena inferiore alla circonferenza delle coppe che intendete utilizzare (io ho usato un semplice coppapasta di dimensioni piccoline), bagbnate i dischetti con il liquore. Versate sul fondo delle coppe una parte di crema, quindi copritela con un disco di pan di Spagna. Alternate in questo modo gli strati fino al completo riempimento, infine decorate con le gocce di cioccolato scuro.
Mettete la crema a riposare in frigorifero per qualche ora (almeno tre) prima di servire in tavola... Buon appetito!
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