Put the desiccated and shredded coconut and cornflour into a large mixing bowl. Give it a mix with your fingers.
In a separate bowl, whisk together the condensed milk, dulce de leche and egg whites until combined. Mix this into the dry ingredients until incorporated.
Line a baking tray with baking paper and lightly grease it. Lay a greased 20 cm springform pan ring (without the base) on the paper. Scoop the coconut mixture into the ring and press it in evenly to form a round. Refrigerate for 20-30 minutes.
Preheat the oven to 180°C.
Take the prepared cocada out of the fridge, carefully remove the springform pan and cut the uncooked cooked into 10 or 12. Sprinkle over a little more shredded coconut, if you wish, then bake in the oven for 30 minutes.
Allow to cool completely before drizzling with melted chocolate.
Use tinned caramel if you can’t be bothered making or tracking down dulce de leche.