1 can of condensed milk
2 tablespoons of margarine
1 PACKAGE OF COCONUT FLAKES (100 g)
1 tablespoon cornstarch
1 can of milk cream
1 1/2 cups of tea sugar
1/2 cup of margarine tea
1 1/2 cups of tea with milk
3 tea cups of wheat flour
1 cup of powdered chocolate tea
1 tablespoon baking powder Moisten
1 cup of tea with coconut milk
1/2 cup of tea with milk
1 can of milk cream To decorate
1 PACKAGE OF COCONUT FLAKES
1 cup of tea chocolate chips I prepare
For the filling:
In a pot, put the condensed milk, the margarine, the coconut flakes and bring it to the fire, while stirring until it detaches from the bottom of the pot. Add the starch diluted in the cream and stir until it boils again.
For the mass: In the blender, beat the egg whites into the snow and set aside. Then, beat the egg yolks, sugar and margarine until you get a clear and beautiful cream.
Reduce speed and mix milk, flour and chocolate. Turn off the blender and gently mix the egg whites with snow and baking powder.
Grease and sprinkle a round baking sheet (30 cm in diameter and 8 cm high), and pour in the cake batter. Bake in the oven, preheated to medium heat (200°C) for 40 minutes or until fully roasted. booking When the cake is cold, with the help of a large knife, divide the cake in the middle along the length.
Wet: Place the cake base on the serving tray and dip with half of the coconut milk pudding mixture.
Then distribute the filling over the entire surface and carefully arrange the top of the cake. Drizzle with the coconut milk mixture and the remaining milk and reserve for topping.
Melt the chocolate in a water bath, combine the cream and distribute it over the entire surface of the cake.
To decorate: Spread the flaked coconut around the edge of the cake and the potatoes on top. Reserve in the fridge until serving time.