Lightly grease a nine-inch (24-centimeter) round pan.

Break biscuits into pieces that aren’t too small and put into bowl.

Heat sugar, cocoa, water, vanilla, and salt in a saucepan on a high flame until everything melts and turns into a chocolaty syrup.

Add butter and mix well until it melts into the mixture.

Pour syrup over biscuits, and mix well until it becomes a smooth batter.

Spoon into pan and press into bottom with a spoon or spatula. Smooth surface. Chill for about an hour until firm.

Break chocolate into squares and put into bowl. Add cream and melt in microwave or double boiler until fully melted and smooth.

Pour topping onto cake and freeze for about an hour until completely firm.

Slide a knife around edges of cake to release it from pan. Place on serving plate. Sprinkle with ground coconut and serve.