Preheat the oven to 180 °C (160 °C convection).

In a mixing bowl, whip the 250 g of soft butter with 200 g of sugar until creamy and light.

Gradually incorporate the 5 eggs, one at a time, creating a smooth batter.

Sift together 250 g of flour, 3 tsp of baking powder, and 60 g of cocoa.

Gently mix the dry ingredients into the wet mixture, adding 4 tbsp of milk to achieve the desired consistency.

Pour this batter into a greased baking sheet of 30 x 40 cm and bake for approximately 30 minutes or until a toothpick comes out clean.

Allow the cake to cool completely on a wire rack.

Bring 500 ml of milk to a gentle boil.

Stir in 5 tablespoons of semolina and simmer briefly until thickened.

Remove from heat and let cool for about 10 minutes.

Whisk in 200 g of butter piece by piece, followed by the addition of 200 g of fine coconut flakes.

Spread the coconut cream evenly over the cooled cake base.

Chill in the refrigerator for 30 minutes to allow it to set.

Chop the dark brown coconut cream and place it into a heatproof bowl.

Heat 150 ml of cream until it simmers and pour it over the chocolate.

Stir gently until combined and silky smooth.

Pour the glaze over the chilled coconut layer and let it set before cutting into generous pieces.