Cake Batter
12 tablespoons of unsweetened cocoa powder
100g of grated coconut
1 tablespoon of butter
1 cup of all-purpose flour
8 eggs
1 teaspoon of baking powder
Refrigerated Whipped Cream and Chocolate Shavings
1 can of condensed milk
Juice from 2 lemons
2 tablespoons of cornstarch
Granulated chocolate for decoration
Cake Batter
12 tablespoons of unsweetened cocoa powder
100g of grated coconut
1 tablespoon of butter
1 cup of all-purpose flour
8 eggs
1 teaspoon of baking powder
Refrigerated Whipped Cream and Chocolate Shavings
1 can of condensed milk
Juice from 2 lemons
2 tablespoons of cornstarch
Granulated chocolate for decoration
Cake Batter: Blend the cocoa powder, coconut, butter, flour, eggs, and baking powder in a blender for 5 minutes
Add the baking powder and blend until just combined
Pour into a greased and floured cake pan and bake in a preheated medium oven
Refrigerated Whipped Cream: Combine the condensed milk, lemon juice, and cornstarch in a saucepan over low heat, stirring constantly until thickened
Use to fill half of the cake and top with the remaining mixture
Let it cool, then refrigerate for 4 hours and decorate with granulated chocolate.
