Butter cream cake with coconut chips

We will need a water bath constructed from two pots of different sizes. Pour water into a large one and put it on the fire. We install a small one into a large one and drive one egg into it, pour sugar. We begin to mix. Then put the butter in pieces. We continue to stir the fragrant mass until we get it completely homogeneous and until all the sugar melts. As soon as this happens, pour in the soda and add flour. To prevent the flour from falling into lumps, beat the dough with a mixer. We remove the pan from the stove, divide the resulting dough into five parts, and roll out each part into a cake the size of the desired baking sheet. While the cakes are being baked (they need to be baked separately on medium heat for about fifteen minutes), we make the cream. To do this, take the softened butter and beat it until fluffy together with fine granulated sugar. Sugar, as you might guess, we have to dissolve completely. We put the cream in the refrigerator for an hour, then we coat each cake with it. When the cake becomes soft, cut off all its uneven edges and sprinkle on top and sides with coconut chips.