Cake Crust
12 tablespoons of melted chocolate
100g of grated coconut
1 tablespoon of butter
1 cup of sugar
8 eggs
1 teaspoon of active dry yeast
Filling and Topping
1 can of condensed milk
Juice from 2 lemons
2 tablespoons of cornstarch
Granulated chocolate for decoration
Cake Crust
12 tablespoons of melted chocolate
100g of grated coconut
1 tablespoon of butter
1 cup of sugar
8 eggs
1 teaspoon of active dry yeast
Filling and Topping
1 can of condensed milk
Juice from 2 lemons
2 tablespoons of cornstarch
Granulated chocolate for decoration
Cake Crust
1 Preheat the oven to 350°F (180°C)
Blend the melted chocolate, grated coconut, butter, sugar, and eggs in a blender for five minutes
2 Add the yeast and blend just until combined
Pour into a greased and floured cake pan and bake until golden brown
Remove from the oven and let cool
Filling
1 Heat the condensed milk, lemon juice, and cornstarch over low heat
Stir constantly until thickened
2 Fill the cake with half of the mixture and top with the remaining mixture
Let it drizzle down the sides of the cake
Let it cool completely and refrigerate for four hours.
