For the batter:
1 1/4 cups all-purpose flour
(3/4 cup) unsweetened cocoa powder, sifted
(1/2 teaspoon) baking powder
5 large eggs, separated
1 cup sweetened condensed milk
1 cup scalded milk
For the filling:
1 can of condensed milk
100g shredded coconut
1 tablespoon butter, softened
For the topping:
1 can of condensed milk
3 tablespoons unsweetened cocoa powder, sifted
1 tablespoon butter, softened
For the batter:
1 1/4 cups all-purpose flour
(3/4 cup) unsweetened cocoa powder, sifted
(1/2 teaspoon) baking powder
5 large eggs, separated
1 cup sweetened condensed milk
1 cup scalded milk
For the filling:
1 can of condensed milk
100g shredded coconut
1 tablespoon butter, softened
For the topping:
1 can of condensed milk
3 tablespoons unsweetened cocoa powder, sifted
1 tablespoon butter, softened
In a bowl, combine the flour, cocoa, and baking powder. Reserve
Beat the egg whites until stiff peaks form
Add the yolks one at a time, beating continuously
Melt the sweetened condensed milk with the scalded milk in a saucepan over low heat, stirring constantly
Combine the melted milk mixture with the flour mixture, alternating between the two, and beat well
Distribute the batter evenly into two 24cm-diameter greased pans
Bake at 200°C for 20-30 minutes, or until a toothpick inserted comes out clean
Let cool slightly before turning off the cake
Prepare the filling by mixing all the ingredients together
Heat over low heat, stirring constantly, until thickened slightly
Spread the filling over one of the cakes and top with the other cake
In a small saucepan, combine the topping ingredients
Heat over low heat, stirring constantly, until thickened and smooth
Pour the warm topping over the cake while still in the pan, spreading evenly with a spatula.
