Arrange phyllo in pan (I use a large oven), each two sheets rasim in 1-2 tbsp sunflower oil. Cut into squares and bake until brown hue. Subtract the peel from the oven and leave to cool. Boil syrup 1 cup sugar and 2 cups water. Then boil the syrup leave to boil 7-8 minutes. Dissolve 1 tbsp starch 2 tbsp water and add to the boiling syrup. Berkeley, waiting to boil again and pull from the heat - so the syrup becomes a bit more dense without being concentrated. cool peel pour the cool syrup and wait to take the most of it. Meanwhile, prepare the cream: Put the pot in coconut milk and 200 ml water. Add 6 equal tbsp sugar (or to taste) and coconut shavings. Put to boil. Dissolve the remaining starch in 100 ml water and poured it into the coconut liquid. Stirring constantly, and when it boils down from the heat. On syrupy pastry cream Pour entire contents. Spreading it evenly and leave to cool. Just before serving, cut and arrange fruit on the cake pieces. The final decoration leave to your imagination. * cup that you use to measure a 250 ml.