Chocolate Cake with Coconut Filling

                                              

Ingredients

Cake Batter:

• 1 cup (240 ml) hot water
• 1 ¼ cups (90 grams) cocoa powder
• 1 ½ cups (250 grams) granulated sugar
• 4 eggs
• 1 cup (175 grams) vegetable oil
• 1 tablespoon vanilla extract
• A pinch of salt
• 2 cups (320 grams) sifted all-purpose flour
• 1 tablespoon baking powder

Coconut Filling:

• 1 can (395 grams) sweetened condensed milk
• 200 ml coconut milk
• 100 grams grated coconut

Instructions

For the Cake Batter:

1. In a bowl, combine hot water, cocoa powder, and granulated sugar. Mix well.
2. Add the eggs one at a time, mixing after each addition.
3. Stir in the vegetable oil, vanilla extract, and a pinch of salt.
4. Gradually fold in the sifted flour and baking powder until fully incorporated.
5. Pour the batter into a greased and floured 20 cm x 30 cm (8 in x 12 in) baking pan.
6. Bake in a preheated oven at 180°C (350°F) for 50 minutes. Remove from the oven, let cool, and then remove from the pan.
7. Cut the cake in half, fill with the coconut filling, cut into pieces, and serve.

For the Coconut Filling:

1. In a saucepan, combine the sweetened condensed milk, coconut milk, and grated coconut.
2. Cook over medium heat, stirring constantly for about 15 minutes, or until the mixture thickens and pulls away from the sides of the pan. Remove from heat and set aside.