Preheat the oven to 180 C. Whisk the butter, coconut, sugar, flour, baking powder and eggwhites together until well mixed.
Divide across a really well greased muffinplate (125 ml per muffin hole roughly)
Place into the oven for about 15-20 minutes or until just done and a wooden skewer comes out clean. Leave to rest for about 2 minutes, turn out onto a rack and leave to cool.
For the glaze stir chocolate and cream together and heat this slowly until melted and smooth.
Leave to cool until just liquid and than spoon over the cooled cakes and eat straight away.
We greased our tin really well but despite that it was very hard to remove the cakes from the tin. So if you can use a non stick pan that would probably be a good idea.