I prepared the sponge cake according to the Fluffy Chocolate Sponge Cake Recipe on the site - I let it cool and then cut it into 2 sheets.

In the tray where I made the pandispan I put the first sheet of pandispan - I took the top one, it's not really straight and I use it as the base of the cake (because it can't be seen :)

We quickly make coconut cream:

- In a saucepan boil the milk, sugar and butter

- when it starts to boil, add the semolina "in the rain" and mix quickly with a whisk, so that they are not lumpy

- let it boil until it thickens a little - in about 5 minutes it becomes quite thick.

- now add the coconut and mix the composition well - and the cream is ready.

Put the cream over the countertop in the tray.

Level and press well.

Put the second top on the cream and put the tray in the fridge for at least 1 hour, to harden the cream.

After this time, remove the edges to the tray and decorate the cake with what you like.

I garnished it with boiled condensed milk, but it goes well with any icing you like. Or you can use the ganache from the Chocolate and Banana Cake .

And a section, I say quite representative :)

Good appetite!