1. Put 1 liter of milk in a saucepan, add 120 g of flour, 1 cup of flour and 180 g of sugar, 3 tablespoons of cocoa, mix until you get a nice mixture, put on the heat and cook until it has thickened, then add a tablespoon of butter and a sachet of vanilla sugar (5 g) and mix 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. Place in the refrigerator for 2 hours so that the mixture firms. Sprinkle 1 packet of whipped cream (75g) and half a cup of milk (100ml) into the bowl and beat until whipped cream foams, then spread over the cake in the fridge and spread evenly over the top.
4. Cut into 6 equal parts, then cut in half and finally roll 12 cakes. Serve and enjoy
