From here I was inspired: //retete/prajitura-bounty-56162.html
For the countertop, mix the butter well with the sugar and a little salt until it becomes creamy, then add the eggs one by one, mixing further and diluting with the milk.
Sift the flour together with the cocoa and baking powder and gradually add them to the above composition.
Wallpaper the tray with baking paper, add the composition to the top, level it with a spatula and put the tray in the oven for 35 minutes at 180 degrees, or until it passes the toothpick test.
Then let the countertop cool.
For the syrup, we put the sugar in a tall bowl, caramelized, chewing continuously so that it does not burn and become bitter, then we gradually dilute it with hot milk (great care must be taken not to burn our hot vapors!).
Some of the sugar will harden on contact with the milk, but we will let the bowl simmer for a few more minutes, until it is completely diluted.
pour the hot syrup over the cooled top, in an even layer. We don't need a lot of syrup to drown the top, but let's moisten it a bit because it's a bit dry and not too fluffy.
For the cream, mix in a bowl, the semolina with milk, sugar, grated lemon peel and a little salt and put the bowl on medium heat, chewing continuously in it until the cream thickens like a pudding.
Set the dish aside on the fire and incorporate in the hot cream, the butter cut into pieces and the lemon essence, then add the coconut.
Pour the hot cream over the counter and level it evenly.
Let the cake cool for 30 minutes until the cream hardens well, then we will glaze it.
For the glaze, we put in a bowl on the steam bath the chopped dark chocolate and the 6 tablespoons of liquid cream, and in another bowl the white chocolate and the 2 tablespoons of liquid cream.
When the dark chocolate liquefies, pour it over the coconut cream, level it well, then draw a few strips of white chocolate on the width of the cake and with the tip of the knife, draw some lines along the length of the cake.
Let the cake cool again for 15-20 minutes until the icing hardens, then we can portion it.
Increase and good appetite!