INGREDIENTS
CAKE:
3 eggs
1/2 cup (tea) of oil
1 cup (tea) of milk
1 cup (tea) sugar
1 cup (tea) of powdered chocolate
2 cups of wheat flour
1 tablespoon (soup) baking powder
grated coconut to taste
SYRUP:
1 bottle of coconut milk
1 cup of milk
3 tablespoons (soup) of sugar
FILLING:
1 can of condensed milk
1 tablespoon (soup) of margarine
100 g coconut
ROOF:
3 tablespoons (soup) of margarine
8 tablespoons (soup) of sugar
2 tablespoons (soup) of chocolate powder
2 cups milk
METHOD OF PREPARATION
CAKE:
Blend together the eggs, oil and milk for 3 minutes and set aside
In a bowl, mix the sugar, wheat, yeast, chocolate and coconut flakes to taste
Pour the mixture over the blender and stir until the dough is consistent
Pour batter into a greased and bake in moderate oven shape, preheated for 30 minutes or until the stick a fork comes out clean
Let cool, cut in half and set aside
SYRUP:
In a bowl, mix all ingredients and pour over the pasta cut in half to moisten
FILLING:
In a saucepan, bring all ingredients to fire up unglued bottom and fill the cake
Cover with the other half of the dough, make some holes with a fork and pour over syrup
ROOF:
Bring all ingredients to fire until a firm consistency and cover the cake
Refrigerate for about 45 minutes
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