Eggs are broken foam water. Add sugar and vanilla and mix until a smooth mixture. Sift the flour with the baking powder and starch and add to the egg mixture and stir well. Pour dough in a baking dish 26 cm in diameter covered with oiled paper. Bake for about 30 minutes in a preheated oven at 180 C. The finished base was removed from the mold, released from the paper and allowed to cool. After it was cut into two parts. Prepare the oil base. The flour is mixed with the salt and sugar. Add the cold butter, cut into pieces and quickly knead smooth dough. The dough was left for 30 minutes in the refrigerator. Then spread in a baking dish with the same diameter greased with butter and with a fork in several places. Bake for ten minutes in preheated at 220 C. date stone baked base is removed from the mold and allowed to cool, then smeared with apricot jam. Prepare the cream. Coconut mixed with sugar and pour hot milk flavored with banana liqueur 1 tbsp. Remain to stand for some time to soften. Cream mix with the salt of dense foam and mixed with cool coconut mixture. Base oil is put into the cake pan and it is glued on one of biscuit bases. Sprinkle 2 tbsp banana liqueur diluted with a little water. Spread the top half of the coconut cream. Banana peel, cut into slices and arrange on the base. Cover with remaining cream on top is placed second base and the rest of the liqueur syrup diluted with a little water again. Cream for garnish mix with powdered sugar thick foam and cake smeared everywhere with her. Coconut baked in a pan without oil until golden. They cake sprinkled side and the top is shaped island. With the chocolate form stethe base of palm trees and cut circles with kiwi crowns. Around sprinkle with colored blue crystal sugar.