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Preparation:
1. Put 1 liter of milk in a saucepan, 120 g of flour, 1 cup of flour and 180 g of sugar, 3 tablespoons of cocoa, stir until you get a good mixture, turn on the heat and cook until you get a thick mixture, then add a tablespoon of butter and a sachet of vanilla sugar (5 g) and stir well.
2. Sprinkle 1.5 cups of coconut on the baking sheet and spread it evenly, then sprinkle the thick mixture over the coconut and spread it evenly.
3. Refrigerate for 2 hours to set. Pour 75 g of full-fat liquid cream and 100 ml of milk into a bowl and whisk until stiff peaks form. Then spread the mixture over the cooled cake.
4. Divide the cake into 6 equal parts, then each slice in half and roll them into 12 cupcakes. Serve and enjoy!
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