Gather all the ingredients.

Use a 9-inch round springform pan (about 2.75 inches high) lined with parchment paper on the bottom. Preheat the oven to 350°F (180°C). In a saucepan, combine the cornstarch, sugar, and vanilla. Mix, then add a little of the milk.

Mix very well until smooth with no lumps. Add the rest of the milk and mix. Cook over medium heat, stirring constantly, until it thickens.

Once the cream has thickened, remove from heat. Add the shredded coconut and mix well.

Transfer the cream to a plate, cover with plastic wrap, and let cool. In a bowl, combine the flour, sugar, cocoa powder, and baking powder. Mix well, then add the eggs and mix.

Add the butter in pieces and mix everything with a small spatula. When mostly combined, start mixing with your hands until you get a coarse, sandy texture.

Press half of the dough mixture into the pan, covering the bottom and sides well. Trim the edges with a knife to even out the sides.

The crust is ready. Spread the coconut cream evenly over the base.

Add the remaining dough mixture, starting from the edges and finishing in the center. Press the top edge of the dough down with your fingers to seal the filling inside.

The cake is ready to bake. Bake for 40 minutes. After baking, this is how it should look.

Remove from the oven and place on a wire rack. Let it cool completely before removing from the pan.

Remove the ring and invert the cake.

Very easy to make and the result is truly fantastic!