Preheat the oven to 175 degrees (convection 160 degrees) and line a baking sheet with baking paper.

Mix the ingredients for the dough well together and spread evenly on the baking sheet. Bake in the preheated oven for about 20-25 minutes. To let it cool down.

In the meantime, cook the semolina.

Bring the milk, semolina and butter to a boil at a low temperature.

Stir in the sugar and desiccated coconut. To let it cool down.

Spread the porridge on the cooled cake.

Melt the couvertures separately over a water bath.

First cover the cake with the dark chocolate. With the white chocolate, use a piping bag with the smallest nozzle or a freezer bag (small tip cut off) to draw strips onto the dark chocolate. Pull through with a fork. Let cool down completely.