For the coconut cake, mix all ingredients for the dough together and let the food processor mix well. Pour the batter into a greased baking pan and bake at 175 °C for about 30 minutes. Let the cake cool down.
For the cream, boil the milk with semolina and butter (cook to a semolina porridge). Dissolve the sugar in the warm semolina mixture and fold in the coconut flakes. If the mixture is too liquid, add some more semolina.
Spread the coconut-semolina mixture on the cooled cake base and wait until the cake has cooled again. For the coating, melt the chocolate and glaze the coconut cake with it.