Chocolate Coconut Cake

Ingredients

for the dough:

2 cups flour

1.5 cups sugar

1 tsp baking soda

1 tsp baking powder

5 tbsp cocoa powder

2 eggs

1 cup milk

1 tsp vanilla sugar

1/3 cup vegetable oil

1 cup water

For the frosting:

1 can condensed milk

2 egg yolks

2 tbsp butter

100 g coconut flakes

Optional:

Chocolate glaze

Prepare a 25-26 cm diameter pan and line it with parchment paper (if you're unsure of the quality of the paper, grease it with butter). Preheat the oven to 180°C. Prepare two bowls—one larger and one smaller. 

In a small bowl, combine all the dry ingredients (the first five on the list). In a larger bowl, lightly beat the eggs, then add the vegetable oil and vanilla sugar.

Then add the flour and milk one at a time, mixing, beginning and ending with the flour. Finally, pour in a cup of boiling water and quickly mix again. You'll have a runny batter.

Pour it into the pan and bake at 180°C for 40 minutes (check with a toothpick near the end – it should come out dry or with a few moist crumbs, but don't overcook it). The cake will definitely double in size! Adjust the baking time according to your oven.

Make the cream. Combine everything in a heavy-bottomed saucepan and simmer, stirring constantly with a spoon, over low heat for about 5 minutes. No longer, or it will become too thick. Be careful not to let the yolk curdle. This creates a thick coconut cream.

Slice the cooled cake layer into two layers, spread the cream over the top, and decorate with chocolate icing.

Enjoy!