For the batter
1 1/4 cup all-purpose flour (150 g)
3/4 cup unsweetened cocoa powder (60 g)
1/2 teaspoon baking powder
5 large eggs, separated
1 cup granulated sugar (180 g)
1 cup whole milk (240 ml)
For the filling
1 can of sweetened condensed milk (395 g)
1 1/4 cups shredded coconut (160 g)
1 tablespoon unsalted butter
For the topping
1 can of sweetened condensed milk (395 g)
3 tablespoons unsweetened cocoa powder
1 tablespoon unsalted butter
1/2 cup shredded coconut (65 g - optional)
For the batter
1 1/4 cup all-purpose flour (150 g)
3/4 cup unsweetened cocoa powder (60 g)
1/2 teaspoon baking powder
5 large eggs, separated
1 cup granulated sugar (180 g)
1 cup whole milk (240 ml)
For the filling
1 can of sweetened condensed milk (395 g)
1 1/4 cups shredded coconut (160 g)
1 tablespoon unsalted butter
For the topping
1 can of sweetened condensed milk (395 g)
3 tablespoons unsweetened cocoa powder
1 tablespoon unsalted butter
1/2 cup shredded coconut (65 g - optional)
Preheat oven to 375°F (190°C)
Grease two 9-inch round cake pans and set aside
Prepare the batter: in a medium bowl, whisk together flour, cocoa powder, and baking powder
Set aside
In a stand mixer, beat egg whites until stiff peaks form
Do not stop the machine., add yolks one at a time, and granulated sugar
Beat well
Add dry ingredients alternately with milk, beating well with a wooden spoon
Divide the batter evenly between the prepared pans
Bake at 375°F (190°C) for about 20-30 minutes or until a toothpick inserted in the center comes out clean
Let cool slightly and remove from pans
Prepare the filling: in a medium saucepan, combine all ingredients and cook over low heat, stirring occasionally, until thickened slightly (about 10 minutes)
Let cool
Place one of the cakes on a serving plate, spread with the filling, and top with the other cake
Prepare the topping: in a medium saucepan, whisk together all ingredients except shredded coconut
Cook over low heat, stirring occasionally, until thickened and pulled away from the sides of the pan
Pour warm topping over the cake and smooth with an offset spatula
If desired, decorate with shredded coconut
Serve at room temperature
350 calories per slice
375 calories per slice with shredded coconut
