Ingredients:

For the dough:
3 eggs
100g sugar
40ml milk
40ml vegetable oil
80g flour
30g cocoa
1 teaspoon baking powder

For the coconut cream:
300ml milk
1 tablespoon of semolina flour
15g vanilla sugar
150 g grated coconut
60g butter

For the chocolate cream:
85g dark chocolate
85g cream

Directions:

1. In a bowl, whisk the eggs and sugar for 10 minutes.
2. Add milk and oil.
3. Separately, mix the powders: flour, cocoa and baking powder. Then sift them and gradually add them to the batter.
4. Pour the batter into a cake mold (20 cm in diameter) and level.
5. Bake in a preheated oven at 170 degrees for 30-40 minutes.
6. In a saucepan, cook the milk, semolina flour and vanilla sugar until boiling.
7. Add coconut and butter, mixing well.
8. Cut the surface layer of the cake and divide it into two equal parts.
9. Wet the layers with a little milk and form the cake by putting the coconut cream in the middle.
10. Melt the chocolate in the hot cream and use this mixture to cover the surface of the cake.
11. Chill the cake in the fridge for 4-6 hours.
12. Decorate with some coconut bars and melted chocolate