Put the milk for the cream on the stove with the sugar. Once it comes to a boil, add the semolina in a thin trickle. Stir until it begins to thicken. Remove from the heat and add the coconut flakes. Stir well to a homogeneous mixture. That's your cream.
Beat the 2 eggs with the sugar. Add the oil, milk and cocoa. Stir with a mixer and add the flour with baking powder a little at a time.
In a 10″ (26 cm) diameter oven dish, pour in half of the mixture for the layer.
Bake in a preheated 338°F (170 °C) oven for 10 min. Remove from the oven and pour the cream over the layer.
Smooth it out with a spatula and pour on the rest of layer mixture. Return to the oven and bake for another 15-20 min.