Coconut chocolate cake

There is a candy bar sold in Europe called "Bounty". It was my absolute favorite as a child. It's good dark chocolate filled with sweet, juicy coconut. Somewhat resembles Mounds, but I always thought it was better. The coconut in it is in larger chunks and it seems juicier. This cake was a somewhat failed experiment. I nicely cut out a circle of parchment paper to line the pan. Unfortunately, it decided to float up and cut the cake in half horizontally, with all the custard below the paper and all the coconut above it. Alas, in a rescue operation worthy of Julia Child, the cake was flipped, the paper removed and the cake reassembled. It tasted amazing, and one could not tell the difference.
In any case, this recipe contains the remedy for the parchment paper problem.

Ingredients
300 mL milk
50 g corn starch
400 g sweetened condensed milk
3 eggs
200 mL heavy cream
150 g coconut flakes

ganache:
4 oz chocolate
1/3 cup heavy cream
0.25 tsp rum flavor

Preparation
Preheat the oven to 400F.

In a bowl whisk the starch to the milk. Add the condensed milk, the eggs, cream and the coconut. Mix well.

Line an 11-inch spring-form pan with parchment paper, pinching it into the sides and cutting the sheet around the outside. Coat with two layers of aluminum foil, to ensure that it is water proof. Set the baking shape into a large glass pan.

Pour in cake batter into the sprin-form pan. Fill up the outer pan with water, to about one inch. Make sure the water layer does not go above the aluminum foil.

Bake in the oven for one hour, or until set. Cool on a rack and remove the side of the pan only when cold. Flip onto a serving platter.

Dice the chocolate and add the heavy cream. Bring to a boil in the microwave, allow to sit then stir. Add the rum extract. Coat the cake. Chill overnight and serve.