Chocolate Coconut Cake

Chocolate Coconut Cake

Ingredients

• Biscuit:
• 250 g butter (soft)
• 2/3 cup sugar
• 200 g flour
• 1.5 tsp baking powder
• 4 eggs
• 4 tbsp milk
• 1 sachet of vanilla sugar
• 3 art. l. cocoa
• coconut layer:
• 0.5 l milk
• 6 art. l. semolina
• 200 g butter (soft)
• 2/3 cup sugar
• 200 g coconut flakes

Directions

1. Mix butter with sugar.
2. Rub.
3. Drive in one egg at a time, mix thoroughly after each, preferably with a mixer.
4. Add flour, milk, baking powder. Mix.
5. Add vanilla sugar and cocoa, mix well again.
6. Put the dough into a form (silicone or detachable) with a diameter of 24-27 cm, greased with oil.
7. Bake the cake at a temperature of 180 degrees for 20-25 minutes.
8. Cut the cooled cake into two parts, put the bottom back into the mold.
9. Cooking cream. Bring butter and milk to a boil.
10. Add semolina in a thin stream to boiling milk (previously pouring it into a glass), stirring, bring to a boil.
11. Then remove from heat, add sugar and coconut flakes. To stir thoroughly.
12. Spread the cooled coconut mass on half of the cake.
13. Cover with a second cake and decorate at your discretion (I covered it with boiled condensed milk).
14. Put the chocolate-coconut cake in the refrigerator for at least 3 hours, and preferably overnight! Bon appetit