Put 5 tablespoons of sugar to caramelize in the tray or form in which you will bake the cake in. Spread the resulting caramel evenly in the tray and set it aside. Beat the products for the crème caramel - powdered dry milk, 4/5 cup (200 g) sugar, 3 eggs, 1-2 tsp vanilla and water / milk. Pour the resulting mixture over the caramel in the tray.
Using a mixer, beat all products for the layer: 1 egg, 2/5 cup (100 g) sugar, 2/5 cup (100 ml) milk, oil, baking powder, flour and cocoa. Pour the prepared mixture over the middle of the crème caramel. When baking, the layer will rise and spread evenly over the crème caramel. Put the cake in a large tray in a water bath.
Bake at 356°F (180 °C) until tender - about 45-50 minutes. When ready, leave to cool with the oven off, then take it out along with the water bath and allow to cool completely. Put it for 1 night in the refrigerator, covered with foil.
Then unstick it from the sides using a knife and flip the caramel cake over onto a platter. Serve a slice of the cake sprinkled with coconut flakes.