Ingredients
The batter
egg
3pc
sugar
100g
3.50oz
0.40cup
6.70tbsp
flour
80g
2.80oz
0.32cup
5.36tbsp
cocoa
25g
0.88oz
1.68tbsp
milk
40g
1.35fl oz
milk for soaking
50g
1.69fl oz
vegetable oil
20g
0.68fl oz
baking powder
1tsp
salt
pinch
The filling
milk
300g
10.14fl oz
sugar
100g
3.50oz
0.40cup
6.70tbsp
coconut flakes
150g
5.25oz
0.60cup
10tbsp
butter
60g
2.10oz
4tbsp
semolina
1Tbs
Icing
bitter chocolate
100g
3.50oz
0.40cup
6.70tbsp
milk
30g
1.01fl oz
vegetable oil
5g
0.17fl oz
Method
The batter
- Beat the eggs with sugar and salt until fluffy and bright.
- Separately, mix the sifted flour, baking powder and cocoa.
- Gently fold flour mixture into the beaten eggs.
- At the end, pour in hot milk and vegetable oil, mix gently.
- Pour the dough into a 17-18cm (6.70-7.10 inch) mold.
- Bake in the oven preheated to 356F (180C) for 20-30 minutes.
- Let the sponge cake cool completely.
The filling
- In a saucepan, combine milk, sugar and semolina.
- Bring to a boil, then add coconut flakes and butter. Mix thoroughly until smooth.
* If the mass comes out very liquid, boil it a little for density.
Cake assembly
- Assemble the cake in a ring.
- Cut off the crust of the sponge cake and cut it into 2 equal cake layers.
- Soak the first cake layer with milk.
- Spread the filling evenly, cover with a second cake layer.
- Soak and put in the fridge for an hour.
Icing
- Pour the chocolate broken into pieces with hot milk, mix thoroughly.
- Add the vegetable oil.
- Pour the icing over the cake.
Let the cake stand in the fridge for at least 4 hours (or better leave it overnight).
