Heat the sugar in a shallow pan with 3 tbsp water until a very light caramel. Pour over the sides of the cake shape or small bowls. Beat the eggs with the sugar. Add successively 750 ml boiled and cooled milk, 250 ml orange juice, 1 cup coconut, 1 tsp vanilla 2 tbsp rum and 1 tsp orange flavor. Pour over caramel. Put it in hot water greater than carefully cake form pan. Place a form in it. Bake in a water bath at about 170-180 C. The water in the tray should not boil. When cooled down, is removed from the oven and leave to cool with water bath. Then moved for several hours to overnight in the refrigerator, covered with foil. When removed from the refrigerator, immersed in hot water and turns into a tray. The caramel should be light, to feel the smell of oranges and coconut. cakes shaped with a diameter of 25 cm and a height of 8 cm.