Cool, coat all 3 crusts and leave the ganache cream to cool. Make the filling. Put 8 dl of milk, 8 spoons of sugar, 2 bags of vanilla sugar in a bowl, cook on fire.
Mix together 1 vanilla pudding and 5 tablespoons of thickener, add to the boiled milk and cook until it thickens, then add 100 g of coconut, mix and leave to cool. Whip 300 ml of sweet cream.
Beat the cold filling with milk and coconut first with a mixer, then add spoonfuls of whipped sweet cream, beating with a mixer.
Fill the cake. Cover the crust with the ganache cream with the filling, then the second crust, the filling, the third crust, spread the filling on top and around the cake. Sprinkle the cake with coconut and decorate with melted chocolate.
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