In a bowl, beat the butter with the sugar for the cake. Beat until you get a creamy mixture, add the eggs 1 by 1, beating after each. Add the milk as well.
Pour the dry ingredients into the bowl with the eggs, stir with a wooden spoon until you get a homogeneous mixture without floury lumps.
Smear an oven dish with a little oil and sprinkle with flour, pour the resulting cake mixture into it and bake at 356°F (180 °C) about 40 min. or until dry on the inside. Take the ready cake out and cool it.
For the cream, pour the milk and sugar in a pot on the stove, stir until the sugar dissolves. Add the coconut flakes and butter.
Once it comes to a boil, add the semolina while stirring nonstop until thickened.
Remove from the stove and cool, then beat the semolina mixture with a mixer on low speed.
Melt the milk chocolate in a water bath, pour the semolina cream over the cake, even it out and pour on the melted chocolate. Leave in the fridge for a few hours to harden.