Ingredients
Sugar - cup
Oil - cup
Liquid milk - cup
Cocoa - 5 tbsp
Flour - Kuban
Eggs - 2
Vanilla
To prepare the filling:
Grated coconut - cup
Sour - tray
Sugar - half cup
Flour - tablespoons
The method of work
1. Put the milk in electric blender, cocoa, oil and sugar and mix well until homogeneous components.
2. Keep a cup of this mixture in the refrigerator.
3. Add to the residual amount of the mixture the eggs, flour and vanilla and mix well.
4. Pour the mixture into a greased little butter and flour strewn tray.
5. To prepare the filling, put in a bowl coconut cream, sugar and flour.
6. Mix well until you get a homogeneous mixture.
7. formality coconut in the form of balls and Ozeiha on the face of the cake mold.
8. Bake the cake in an oven preheated beforehand at 180 ° C for 30 to 40 minutes until cooked.
9. Get out of Container from the oven and leave the cake so cool.
10. Upon introduction, Pour chocolate mixture on the face of the cake
Amount Per Serving
- Calories287.4
- Total Fat8.8 g
- Saturated Fat4.5 g
- Polyunsaturated Fat2.1 g
- Monounsaturated Fat1.6 g
- Cholesterol26.3 mg
- Sodium251.4 mg
- Potassium75.4 mg
- Total Carbohydrate46.1 g
- Dietary Fiber1.7 g
- Sugars16.8 g
- Protein5.9 g
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