Prepare the top: mix the egg whites with a pinch of salt, add the sugar gradually, then mix the oil until well incorporated, and the whites become a firm foam. Add flour and baking powder and mix with a spatula.
Put the composition in a tray (dimensions: 20/25) lined with baking paper and put in the preheated oven at 180 degrees for 25 minutes. or until it starts to brown a little. The resulting top is thin.
Cream: mix the yolks with the sugar and flour, add the milk in a thin line and put the composition on low heat. Stir continuously until it becomes like a pudding.
Separate the cream into 2 bowls, and in one of them add the chocolate and mix until it melts. Cover the bowls with cling film and leave until cool.
We mix the vanilla cream with 150 g butter, and the chocolate cream with 50 g butter.
Assemble the cake: put the top, syrup it very little with warm milk (4-5 tablespoons), add chocolate cream, a layer of biscuits soaked in milk, then vanilla cream and let the cake cool for at least 1-2 hours to harden the vanilla cream a little.
Mix the whipped cream and add it over the cake and sprinkle with coconut.
Let the cake cool for 3-4 hours, then portion. Good appetite!