For the dough :
2 cups flour
1.5 cups of sugar
1 teaspoon of soda
1 teaspoon of baking powder
5 tbsp. heaping tablespoons of cocoa
2 large eggs
1 cup milk
1 teaspoon vanilla sugar
1/3 cup vegetable oil
cup boiling water not sure about the quality of the paper, it is better to lubricate it with oil). Preheat the oven to 180 C. Prepare two containers – a large one and a smaller one.
In a small one – mix all the dry ingredients (the first five in the list). In a larger bowl, lightly beat the eggs, and add vegetable oil and vanilla sugar.
Then alternately add flour and milk, mixing, starting, and ending with flour.
At the very end, pour in a glass of boiling water and mix again quickly. Get a liquid dough.
Pour it into a mold and bake at 180 C for 40 minutes (check with a toothpick near the end – it should come out dry or with a few wet crumbs, but do not overdry at the same time). The biscuit doubles in size!
1 can of condensed milk with sugar
2 tbsp. tablespoons butter
100 g coconut flakes
Mix everything in a saucepan with a thick bottom and boil, constantly stirring with a spoon, over low heat for about 5 minutes (no more – it will be too thick). Make sure the yolk doesn’t curl.
It turns out thick coconut cream.
Cut the cooled cake into two cakes and coat with cream, decorate with chocolate icing.
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