For the cream, stir the pudding powder, 100 g sugar and 100 ml milk until smooth. Bring 700 ml milk to the boil and remove from the heat. Stir in the pudding powder and simmer on the stove for 1 minute while stirring. Pour into a bowl and cover, placing the foil directly on the surface.
Let it cool down at room temperature.
Drain the cherries well. Grease a fat pan (deep baking tray; approx. 32 x 39 cm) and dust with flour. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Cream 300 g butter, 250 g sugar and vanilla sugar with the whisks of the mixer.
Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with 5 tablespoons of milk.
Spread half the dough on the fat pan. Stir cocoa and 3 tbsp. milk into the other half and spread on the light-coloured dough. Spread the cherries evenly on top. Bake in a hot oven for about 25 minutes.
Let it cool down.
Whip 300 g butter with the whisk of the mixer for 4-5 minutes until white and creamy. Stir the pudding until smooth and stir into the butter by the spoonful (butter and pudding must be at the same temperature so that they combine well).
Spread the buttercream on the cake and let it set in a cool place for at least 3 hours.
Coarsely chop the chocolate coating and coconut oil and melt in a hot water bath. Let the couverture cool down for about 15 minutes - it must still be spreadable! Then spread it quickly on the cake and let it dry a little if necessary.
If necessary, use a cake comb to draw wavy stripes through the chocolate coating. Refrigerate for at least 1 hour until the couverture is firm.