INGREDIENTS:

5 eggs 2 cups of sugar 2 cups of wheat flour 1/2 cup 50% cocoa chocolate powder 1 cup of hot milk 1 tablespoon baking powder Filling: 1 and 1/2 tablespoons of butter 1 can of condensed milk 1 package of medium grated coconut METHOD OF PREPARATION: Beat the whole eggs with the sugar until they increase in volume. Dissolve the chocolate in the hot milk and, without stopping beating, add it to the eggs beaten with sugar. Beat for another 3 minutes. Using a spatula, gradually add the sifted wheat flour and yeast. Line the bottom of the pan with baking paper. You should not grease the sides of the pan, so the cake adheres and rises evenly. Bake at 180 degrees. To unmold, just use a knife and it comes out perfectly. Cut in half and stuff. Filling: Melt the butter in a pan. Pour in the milk and wait for it to heat up a little. Add the grated coconut and mix well to avoid lumps. Make it on the stove at medium temperature. Keep stirring until it starts to come away from the pan.