1. Combine milk, oil and vanilla in a small bowl and set aside. Whisk eggs and sugar in a mixing bowl and whisk under double boil until its warm to touch and sugar crystal melted. Transfer to standing mixer and whisk until fluffy and double the amount.
2. Sift flour over the fluffy egg mixture and fold carefully. Take a bit of the mixture and temper with the liquid and fold again with the rest of the egg mixture. Careful not to over mix.
3. Bake at 180 degrees for 30-35minutes. (soak the sponge with simple sugar syrup upon assembling)

Hydrate coconut powder with warm milk and set it aside. Using paddle attachment, soften butter until no lumps and add cream cheese. Until both if perfectly combined, add sifted icing sugar and the hydrated coconut along with salt.