Start with the preparation syrup to cool down. In a kettle put coconut, water, vanilla. Put the kettle on the fire, let it boil. Set aside the syrup and let it cool.
Countertop: Mix the yolks with the sugar until it doubles in volume. Add the oil, milk, then coconut and ground almond flakes. Add flour, baking powder, vanilla and mix well. Beat the egg whites with a pinch of salt until they become foam. Incorporate the egg whites into the yolk composition, using a spatula, with slow movements. Divide the composition into 3 bowls evenly. Wallpaper a 24 cm tray with baking paper, pour the first part of the composition. Put the tray in the hot oven at 180 degrees for 10 minutes, until the top is baked. Do the same with the other sheets. When they are ready, let them cool.
Cream: Broken chocolate, mix the pieces with the milk. Put it on the steam bath, stir continuously until the chocolate is completely melted, then set it aside. Put the mascarpone, melted chocolate in a bowl and mix. Separately, mix the foam, cold cream. Put the whipped cream over the chocolate mascarpone cream, mix well with a spatula. Divide the eye cream into 3 approximately equal parts. Place the first countertop sheet on a plate and place a detachable ring around it. Syrup the first sheet, put 1/3 of the cream, level it. Place the countertop sheet, syrups, cream, and the countertop, and syrup the last part of the cream. Refrigerate the cake for 3-4 hours. Liquid whipped cream together with sour cream, mix them until you get a foam. Remove the cake from the fridge after 3-4 hours, remove the ring. Cover the edges of the cake with whipped cream, and with the help of a pos, make a cream border on the edge. Sprinkle coconut on top and place raffaello candies, and on the edge decorated with almond flakes. Good appetite!
PS: If you have coconut milk, you can syrup the top sheets with it and stop preparing syrup.