Best Coconut Cake Ever

Cake

• 3 tablespoons cocoa
• 10 tablespoons flour
• 2 teaspoons baking powder

For the filling

• 2 cups cold milk
• 5 tablespoons semolina
• 12 tablespoons sugar
• 1/2 cup butter
• 15 tablespoons grated coconut

Syrup

• 1 cup milk
• 5 tablespoons sugar

For glaze

• 200g dark chocolate
• 3 tablespoons milk
• 3 tablespoons milk
• 1/2 cup butter
• 10 tablespoons sugar
• 3 pua

Countertop

•   2 tablespoons butter

1. Mix the butter with the sugar, then add eggs one by one, the remaining milk and dry ingredients for the dough.
2. Grease a cake pan and coat with baking paper, then pour the mixture and Bake at 180 degrees until toothpick test passes (about 30 minutes). Allow to cool.
3. Put the cream, milk, sugar and butter in a pot on the fire and when boiling add the semolina. When it thickens, give away and add coconut.
4. Cut cooled cake into two anoint the second half with coconut cream, then put cream over top of the leaf.
5. Melt the sugar syrup until they caramelize slightly.
6. Pour milk over sugar and leave to simmer.
7. Pour the sauce over the cake and leaves moist.
8. Melt butter with chocolate icing, put the milk on top and mix.
9. Pour the icing on top of the cake moist and gives cold until serving.