I prepared the sponge cake according to the Fluffy Chocolate Sponge Cake Recipe on the site, allowed it to cool, then sliced it into two layers.

I placed the first layer of sponge cake into the tray that I baked it in, using the uneven top layer as the cake base (since it won't be visible anyway).

Quickly prepare the coconut cream:

- In a saucepan, combine and boil the milk, sugar, and butter.

- When it reaches a boil, gradually add the semolina while consistently stirring with a whisk to avoid lumps.

- Let it cook until it thickens slightly, which should take about 5 minutes.

- Incorporate the coconut flakes and blend well. The cream is now ready.

Spread the cream over the base in the tray.

Even out and press down firmly.

Place the second sponge layer on top of the cream and refrigerate for at least one hour to allow the cream to set.

Afterward, remove the tray's edges and decorate the cake as desired.

I adorned it with boiled condensed milk, but it pairs nicely with any of your favorite icings.

Alternatively, try the ganache from our Chocolate Banana Cake.

Here's a cross-section view — I think it’s quite representative. Enjoy your cake!