Countertop: Separate eggs. Whisk the egg whites with a pinch of salt. When the foam has hardened, add the sugar one at a time. Mix the yolks with the oil. Pour a little over the egg whites and mix. The flour, cocoa and baking powder are mixed together then poured over the foam in two batches, mixing with a spatula until smooth. Pour the composition into a tray lined with baking paper and put in the oven on the right heat for about 30-35 minutes (test with a toothpick). Leave to cool.
Cream: Pudding powder is mixed with sugar and milk then put on low heat, stirring constantly to avoid lumps. After it has thickened, remove from the heat and add the butter. Stir until melted and homogenized. Allow to cool. After the cream has cooled, add the coconut.
Spread the cream over the cooled countertop and refrigerate, during which time the icing is prepared.
Glaze: The 2 sachets of pudding are mixed with 2 lg of sugar and a slit. Put on the fire and stir from time to time with a fork. As it begins to thicken, stir continuously until the icing becomes glassy. Remove from the heat and allow to cool, stirring constantly.
After it has cooled, pour it over the cream, level it and let it cool. After the icing has hardened well, it can be portioned and served.