Prestige cake

Ingredients

Cake:
3 eggs
1/2 cup (tea) of oil
1 cup of milk (tea)
1 cup (tea) of sugar
1 cup cocoa powder (powdered)
2 cups wheat flour (tea)
1 tablespoon yeast
grated coconut to taste

Syrup:
1 bottle of coconut milk
1 cup of milk (tea)
3 tablespoons of sugar

Stuffing:
1 can of condensed milk
1 tablespoon margarine
100 g grated coconut

Coverage:
3 tablespoons of margarine
8 tablespoons of sugar
2 tablespoons chocolate powder
2 cups of milk (tea)

Directions:
Cake:
In a blender, beat the eggs, oil and milk for 3 minutes and set aside.
In a container, mix the sugar, wheat, yeast, chocolate and grated coconut to taste.
Pour over the blender mix and stir until the dough is consistent.
Pour the dough into a greased mold and bake in a medium, preheated oven for 30 minutes or until a fork comes out clean.
Let it cool, cut in half and book.

Syrup:
In a container, mix the coconut milk, milk and sugar and pour over the dough cut in half to moisten it.

Stuffing:
In a pan, take the condensed milk, the margarine and the grated coconut to the fire until it detaches from the bottom and stuff the cake.
Cover with the other half of the dough, make some holes with the fork and pour more syrup.

Tips:
Take the margarine, sugar, powdered chocolate and milk to heat until you get a firm consistency and cover the cake.
Take the fridge for approximately 45 minutes.