Beat the egg yolks with the sugar in a deep bowl, add the milk and cream and mix well. Place the bowl in a pot so that its bottom is slightly submerged in water. Let the cream will thicken for 10-15 minutes while constantly stirring.
Soak the gelatin in water and let it swell, after which melt it in a water bath and under continuous stirring, add it to the tightened yolks. Remove the cream from the heat and allow it to cool. Put one of the cake layers in a cake form. Pour in some of the cream, place the second cake layer on and another part of the cream.
Cover with eclairs and pour on the rest of the creme Brulee - it is best to cover the egg whites with the cream. Leave the cake in the refrigerator to tighten, then remove it from the form, smooth out the sides and hand decorate with coconut shavings and ground cornflakes. Top with a decoration of your choice.