For the filling, 2 tablespoons of butter, 1/2 cup of vanilla extract, 1 can of condensed milk, 1 grated coconut, 1/2 cup of chopped nuts (90g), For the dough, 6 eggs, 3/4 cup of all-purpose flour, 3/4 cup of wheat flour, 1/4 cup of cold water, 6 tablespoons of cocoa powder, 1/2 teaspoon of baking powder, Essence of vanilla, 1 pinch of salt
For the filling, 2 tablespoons of butter, 1/2 cup of vanilla extract, 1 can of condensed milk, 1 grated coconut, 1/2 cup of chopped nuts (90g), For the dough, 6 eggs, 3/4 cup of all-purpose flour, 3/4 cup of wheat flour, 1/4 cup of cold water, 6 tablespoons of cocoa powder, 1/2 teaspoon of baking powder, Essence of vanilla, 1 pinch of salt
Preheat the oven to 200°C (hot)
Line a 35cm x 23cm baking dish with parchment paper
Grease it with butter
Prepare the filling: mix condensed milk with vanilla extract and spread over the baking dish
Sprinkle with coconut and nuts. Reserve
Prepare the dough: beat egg yolks with all-purpose flour in an electric mixer until frothy
Add cocoa powder, vanilla extract, and whisk well
Add sifted wheat flour with baking powder and mix
Add meringue-like egg whites and mix slowly
Place the dough over the filling
Bake for 15-20 minutes or until the dough doesn't leave an imprint when pressed with a finger
Dust with confectioner's sugar
Remove from the oven, turn it onto a plate, and remove the parchment paper
Wrap with a cloth and let cool
Refrigerate and top with whipped cream
Serve chilled.
