Cake Flour
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup sugar
1 cup hot milk
1/2 teaspoon active dry yeast
5 large eggs
Filling
11/4 cup shredded coconut
1 tablespoon butter
1 can condensed milk
Topping
3 tablespoons unsweetened cocoa powder
1 tablespoon butter
1 can condensed milk
For decorating: shredded coconut
Cake Flour
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 cup sugar
1 cup hot milk
1/2 teaspoon active dry yeast
5 large eggs
Filling
11/4 cup shredded coconut
1 tablespoon butter
1 can condensed milk
Topping
3 tablespoons unsweetened cocoa powder
1 tablespoon butter
1 can condensed milk
For decorating: shredded coconut
Cake Flour
Sift the cocoa powder and mix it with flour and yeast. Reserve
Separate egg whites and beat egg yolks until frothy
Add eggs one at a time, beating continuously
Join sugar and beat some more
Gradually add the mixture of flour and milk, alternating, and mix well
Distribute the batter evenly in two greased 24-centimeter-diameter pans
Bake in a preheated oven for 20 to 30 minutes
Let it cool slightly before demolding
(When it reaches this point
If it's underbaked, test with a toothpick near the center of the cake pan, as this part takes longer to cook
But be careful not to insert the toothpick too far into the pan, or the cake will collapse
Pulling out the toothpick should yield a dry crumb
If the cake is high, use a long skewer (like those used for churrasco) to reach the bottom of the pan.)
Filling
Mix all ingredients and heat until thickened
Spread over a cake and place another on top
Topping
Mix everything and heat over low heat, stirring constantly, until it comes away from the sides of the pan
Pour warm mixture over the cake
Decorate with shredded coconut.
