Chocolate Cake with Coconut Custard

The combination of delicate custard coconut cream and chocolate biscuit is sure to win your heart. Preparing such a cake is rather unusual: first, one cake is baked, on top of which the cream is distributed, and the remaining dough is poured on top and sent back to the oven.

Ingredients

• For cream:
• Sugar - 50 g
• Corn starch - 20 g
• Vanilla sugar - 10 g
• Milk (hot) - 250 ml
• Coconut flakes - 30 g
• For test:
• Flour - 170 g (1 cup with a volume of 250 ml + 1 tablespoon without a slide)
• Eggs - 4 pcs.
• Sugar - 180 g
• Sunflower oil - 100 ml
• Milk - 100 ml
• Cocoa powder - 30 g
• Baking powder - 16 g (3 teaspoons with a slide)

Directions

1. Mix sugar, vanilla sugar and starch with a whisk.
2. We heat the milk until hot.
3. Pour the hot milk into the dry mixture and mix vigorously.
4. We put on fire and cook until thickened, stirring vigorously all the time.
5. Pour the coconut flakes into the hot cream. We mix.
6. Wrap the cream tightly with cling film. Let's cool down.
7. Preheat the oven to 180 degrees.
8. Beat the eggs with a mixer for 2 minutes.
9. Add sugar and beat for another 2-3 minutes.
10. Pour in sunflower oil, beat for 30 seconds.
11. Add milk, beat for another 30 seconds.
12. Pour flour into the dough, mix with a mixer until smooth.
13. There is also cocoa powder and baking powder.
14. Mix until smooth.
15. Pour half of the batter into a parchment-lined pan. Bake for 20 minutes at 180 degrees.
16. Spread the coconut custard over the crust.
17. Spread the cream over the surface of the cake.
18. Pour the remaining dough on top.
19. Bake at 180 degrees for 25 minutes.
20. Cut the finished chocolate cake with coconut custard into portions and serve.
21. Enjoy your meal!