1. Preheat the oven to 180°C.
2. For the buttermilk: mix the milk with the lemon juice and rest for 15 min.
3. For the cake: beat the sugar with the butter until creamy. Add the eggs one by one, the vanilla essence and beat for another 7 minutes.
4. Using a sieve, add the flour, baking powder, baking soda, and salt. Alternate buttermilk and coconut. Beat for 7 min.
5. Pour into two previously greased and floured molds and bake for 35 minutes, or until you insert a toothpick and it comes out clean. Let cool and reserve.
6. For the coconut bitumen: beat the cream cheese, coconut cream and whipping cream for 8 minutes. Let cool, divide in two and reserve.
7. On a cake base, add half of the bitumen, with the help of a spatula spread over the entire cake.
8. Place the other cake base on top, cover the cake with the rest of the bitumen. You can decorate it with grated coconut and filleted almonds.
