For the cake, in a deep bowl, whisk the eggs, granulated sugar and salt with a mixer for about 5 minutes. Add oil and milk and keep whisking for 1-2 minutes. After sifting the dry ingredients into a separate bowl, feed them into the creamy mixture with the help of a wooden spoon or spatula.

Pour into greased and floured springform cake tin and bake in preheated 170 degree oven for 20 minutes. Leave to cool on the grill wire. For the cream, put the other ingredients except butter and cream in a saucepan. Cook until it reaches the consistency of pudding, stirring constantly. After removing the pot from the heat, add the butter, whisk and let it cool. Whisk the cream on the high setting of the mixer for 3-4 minutes, then leave it in the refrigerator for 10 minutes.

Add 2 heaped tablespoons of whipped cream into the cooled cake cream and whisk again. Cut the cooled cake crosswise in half. Place the first layer of the cake in the circle mold and spread more than half of the milk cake cream you have prepared on it. After covering the second layer of the cake, remove the cake from the mold. Cover it with a thin layer of pastry cream and let it rest in the refrigerator for half an hour

Then remove it from the fridge and smooth the outside of the cake with the remaining whipped cream. Cover the cream with plenty of coconut. Decorate with different motifs prepared with sugar dough.