Mix together egg whites and water until stiff and doubled in volume, then add sugar little by little until the mixture gets very thick. Add the yolks and mix well. Sift in flour and cocoa powder and mix gently with a tablespoon. Pour into a greased and floured loose-bottomed 25cm round cake tin (or a square 25cm baking tin).
Bake in the oven for 25 to 35 minutes. Allow to cool and cut the base horizontally in two equal parts.
Separate the apricots from the apricot juice and keep the juice to moisten the base. Keep a few slices of apricot aside. Blend the remaining apricots in a food processor until smooth and mix with gelatine.
Whip the cream in a separate bowl and mix with the apricot jam.
Set the ring from the baking tin (25cm) on a serving plate and place one base inside. Pour 1/2 of apricot juice over to moisten the base. Add the apricot puree then the mixture of whipped cream and apricot jam and arrange over the few slices of apricot, which you kept aside. Add the second base, moisten with the rest of the apricot juice and allow to cool in the fridge for 2 hours.
Carefully remove the ring from the cake. Cover the cake with whipped double cream and decorate with coconut and dark chocolate.