In a 20×30 cm mold previously lined with paper, put 1 rolled crust, cover it with the whole poppy filling, put 2 crusts, cover it with the whole coconut filling. Put 3 crusts on top.
Poke the cake so complex to the bottom in a couple of places with a skewer stick.
Bake the cake at 170 degrees for 25-30 minutes. When baked, remove from the mold and leave to cool.
Make the filling for coating the cake:
Put 4 dcl of milk, 200 g of sugar and 1 vanilla sugar in a bowl to cook.
Beat 1 dcl of milk with 2 bags of vanilla pudding, add to the boiled milk and cook until it thickens.
When cooked, cover with transparent foil and leave to cool down.
Whip 200 ml of sweet cream and add the cold pudding filling. Beat well and coat the cake. Sprinkle the cake with coconut.
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