Separate the egg yolks from the whites. Beat the whites to snow, then beat the egg yolks with the sugar until the latter is completely dissolved. Carefully stir the 2 mixtures together with a wooden spoon, while trying to keep the whites puffy.
Gradually add the flour in lots to the mixture, while continuing to stir until you get a nice homogeneous mixture. Distribute it into 2 oven dishes about 9 3/4″ (25 cm) in diameter, greased and laid out with baking paper beforehand. Bake in a preheated 320°F (160 °C) oven until ready.
In the meantime, start making the cream. Beat the soft butter with the condensed milk, then add the coconut flakes.
Leave the cream for 15 min. in the fridge until it hardens slightly and becomes easy to smear on the cake. Take the ready layers out of the oven and leave them to cool completely, then cut them horizontally using thread or a sharp knife to produce 4 thin, equal-sized layers.
Assembling the cake: soak 1 cake layer with the heated milk. I added the syrup from the canned pineapple for a nicer, tropical flavor. Then distribute cream. Divide up the ingredients so that you have enough for all the layers. Also be sure to set aside a little of the cream, with which to mix with the whipped cream.
Smear this lighter and fluffier glaze on top of the cake and sides, then sprinkle with more coconut flakes. Decorate with Raffaello bonbons and leave it in the fridge for about 30 min. Then the cake is ready for serving!