For the dough, mix 300 g butter, 300 g sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer until creamy. Add the eggs one by one and stir in. Mix flour, cocoa and baking powder and stir in alternately with crème fraîche.
Spread the dough on a greased baking tray (approx. 35 x 40 cm). Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 20 minutes. Let it cool down.
For the cream, melt 250 g butter. Bring milk and 250 g cream to the boil in a saucepan. Add semolina, bring to the boil while stirring and simmer for 1 minute. Stir in liquid butter, 300 g sugar and 300 g grated coconut. Spread on the base immediately and let it cool down.
For the glaze, heat 250 g cream in a pot. Coarsely chop the chocolate coating and coconut oil and dissolve in it while stirring. Let the glaze cool down for 10 to 15 minutes while stirring occasionally.
Spread the icing evenly on the coconut mass, smooth it down and let it dry. Cut the cake into pieces. Decorate with 2 tbsp. grated coconut and coconut bars.
The coconut mass is best spread smooth on the chocolate base while it is still warm. It works especially well with an angle pallet.