In a food processor, process flour, sugar, coffee, and margarine until crumbly.

Add egg yolks and process one minute more.

Wrap in plastic wrap and refrigerate for one hour.

Roll the dough into a thin sheet and transfer to a nine-inch (23-centimeter) springform pan. Prick holes in dough and freeze for a half hour.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Transfer frozen crust to the oven and bake for 20–25 minutes. Cool completely before adding the filling.

Beat cream, sugar, dissolved coffee, and pudding mix until firm.

Transfer to a pastry bag with a star tip. Pipe into baked pie crust and freeze for one hour.

Melt chocolates and mix together.

Spread to cool on a Gefen Parchment-lined surface. Sprinkle toasted coconut on top.

Allow chocolate to harden for three to four minutes, then cut out a nine-inch (23-centimeter) circle. Cut out a four-inch (10-centimeter) circle from the center of the circle so you have a wide ring. Freeze the ring until firm, then place over the cappuccino filling. Set aside the extra chocolate for garnishing.

Beat egg whites and sugar until stiff. Transfer to a pastry bag with a star tip. Pipe into the center of the chocolate ring.

Brown with a hand-held blowtorch.