Creamy coconut cake

I prepared it in a little bit more tepsy than I should, because the first is smaller than this - too small. So, the dimensions of my tile were 40x27cm, and I think that some 35 × 25 or so would be the happiest solution. Tj. an even happier solution would be a double portion ? since it is really tasty.
Bone Ingredients:

4 eggs
8 teaspoons of sugar
1 vanilla sugar
6 tablespoons of flour
1 bag 2 in 1 coffee
1 spoon of cocoa
1 baking powder
1 dcl of oil
1 dcl of water

Cream Ingredients:

1 l of milk
7 tablespoons of sharp flour
150 gr of sugar
150 gr of margarine with vanilla flavor (can also be plain)
150 gr of coconut

And more:

coconut for spreading
Preparation:

When I make cakes with cream to be cooled, then only margarine is added, first make cream, and then just bark. For this reason, first rinse flour with 2 - 3 dcl of cold milk (use a fork or clamping wire) to get a mass without a liquid cloth. Put the rest of the milk together with the sugar to pierce. When cooked, flour pour into milk milk constantly stirred with a wire. Cook, all the time, mix the cream so that I do not crash. When it thickens, let it cool down.
For the bark, wipe the egg-mixer (whole) with sugar and vanilla sugar to be foam. Mix flour, cocoa, baking powder and 2 in 1 coffee. Gradually, stir gently, add eggs. Finally, slowly pour oil and water. Put the baking paper in the lukewarm, and then pour it on it. Place baked at 200 ° C for about 20 minutes or until the tooth exits the dough.
When the cream cools, add margarine to room temperature, then wipe the mixer well. You will get a fine, airy cream. Finally, mix coconut. When the bark is baked, cover the carpet with the correct one and turn the bark to fall on it (point). Remove the paper and distribute the cream on the bare level evenly. Sprinkle the coconut and place in the fridge to cool down. When the cake cools well, cut it into cubes and serve.