Ingredients:

210 g of biscuits
70 g of butter
For Cream 1:

500 ml orange juice (about 5 pieces)
80 g of sugar
50 g of corn starch
20 g of butter
For Cream 2:

500 ml of milk
80 g of sugar
50 g of corn starch
30 g cream cheese
8 g of vanilla sugar
For the enamel:

150g cream cheese
150 g of 33% cream
50 g of icing sugar
100 g of coconut flakes
Preparation:

Finely chop the biscuits and melt the butter. Press the crushed biscuits into the bottom of a cake mold and place in the fridge.
Prepare Cream 1: In a saucepan, mix the orange juice, sugar, corn starch and butter. Cook over medium heat, stirring constantly, until the cream thickens. Pour this cream over the biscuit base and place in the fridge.
Prepare the Cream 2: In a saucepan, mix the milk, sugar, corn starch, cream cheese and vanilla sugar. Cook over medium heat, stirring constantly, until the cream thickens. Pour this cream over Cream 1 in the mold and place in the refrigerator to cool.
Make the glaze: In a bowl, combine the cream cheese, heavy cream, powdered sugar and coconut flakes. Spread this glaze evenly over the refrigerated cake.
Refrigerate for at least 2 hours before serving.
Decorate as desired and serve cold.