To make the syrup, put all the products for it on moderate heat. Once the sugar melts, boil 7-8 min. and leave it to cool.
Beat the eggs with the sugar to a fluffy cream, then add the oil, milk and vanilla. Finish beating and add the flour, sifted with the baking powder, in lots. Finish off with coconut flakes and stir to a homogeneous mixture.
Pour it into a buttered and floured tray, measuring 11″ (28 cm) x 6″ (15 cm) or similar (the goal is not to make the cake too tall or too short/thin). Bake to a dry toothpick - about 20 min. in a preheated 356°F (180 °C) oven. While it's hot, pour the cooled syrup over it and leave to soak it in.
For the coconut cream, heat the 1 2/3 cups (400 ml) milk with the sugar, vanilla and essence. Separately, beat the egg with the remaining milk and the flour.
Once boiling, lower the stove to a minimum and pour the egg mixture into it in a thin trickle, while stirring with a whisk. Add the coconut flakes (fine ones are preferable) and boil until thickened.
Pour the coconut cream over the syruped cake and leave to cool. Sprinkle with extra coconut flakes and decorate with Raffaello bonbons.