Make the dough for the layers: beat the eggs with the sugar until fluffy in a bowl, add the oil and coconut flakes, beat with a mixer. While constantly stirring, add the sifted flour with the baking powder, cocoa and alternate with the milk until you get a cake dough.
Smear 2 cake forms, 9 1/2″ (24 cm) in diameter, with oil and sprinkle with flour. Distribute the mixture evenly in the 2 forms and bake in a preheated 356°F (180 °C) oven for about 30 min. until your toothpick comes out dry when you poke it.
Take the cake layers out and invert them onto a metal cooking grid, leave them to cool.
To syrup, use a sugar syrup or heat a little milk with a tsp of sugar and stir.
Place a cake layer in a platter - if it's puffed up during baking cut it with a knife to even it out, syrup it with the milk, put on half the cream mixture and place the other layer on top. Syrup it once again and cover the cake with the remaining cream, while also smearing the sides of the cake. Leave in the fridge for half an hour.
In the meantime, prepare the chocolate ganache. In a casserole, put the confectionery cream and heat it on the stove. Before it comes to a boil remove it and crumble the chocolate in it. Leave for 1 min. for the chocolate to melt and stir.
When you start stirring at first it's going to look like it's curdled, stir until you get a nice, chocolaty homogeneous mixture. Leave it for 30 min. to cool and harden a bit, take the cake out and pour the ganache over it. Even it out with a knife.
Finally, decorate the cake as desired. I had coconut flakes and used them. Return the cake to the fridge for several hours.