Pie

Cream:
-200 g grated coconut (if the coconut is finely grated, you can use a bit more);
-150 g sugar;
-250 ml milk;
-150 g butter.

Beat the eggs with the sugar. Whipping time – 15. The egg-sugar mixture should become snow-white. Mix the flour with the cocoa powder. Gradually add the resulting mixture to the egg mass in small portions. And gently stir with a spatula.
Grease the mold with oil, bake the biscuit at 180°C until ready. While the biscuit cools, prepare the cream. In a small saucepan, mix the milk with the butter and sugar. Place on the heat and melt the butter. Add the grated coconut and mix everything. Bring the mixture to a boil and cook for 15 minutes over low heat. Don’t forget to stir the future filling occasionally.
Divide the biscuit into 2 parts, soak with cream (optional). Spread the cream. Assemble the cake, on top you can pour chocolate glaze or sprinkle with chocolate shavings.