Mix eggs, sugar, oil and salt in warm water.
Sieve in flour, cocoa powder, baking powder and mix.
Spread evenly on baking tray (with baking paper). Optional use a baking frame.
Bake in preheated oven at 180 C for about 17 - 20 minutes.
Bring coconut milk, milk, sugar, butter and salt to boil, stirring constantly.
Add in semolina, stir and leave to cook for 2 minutes. Keep stirring.
Remove from fire, mix in coconut flakes and coconut liqueur.
Pour immediately on chocolate cake base and spread evenly.
Chop semibitter chocolate. Bring cream to boil and pour over the chocolate. Stirr until chocolate is melted.
Pour ganache over coconut layer and spread.
Leave to cool.
Serving tip: Cut in squares (5 x 5cm) or bars (5 x 3cm).