Mix the cream, butter and sugar and put them on low heat to boil. Then take them away from the heat, mix in the coconut flakes and let it cool.
For the layer, beat the butter with the sugar and eggs. Gradually add the sifted flour and baking powder. Mix well and transfer to a greased tray. Pour the coconut topping on top.
Put the cake to bake in a pre-heated 356°F (180 °C) oven for about half an hour. If you like, syrup the cooled coconut cake with sugar syrup or sprinkle it with granulated sugar.