Coconut-Filled Chocolate Birthday Cake

Directions

1. 1

   Preheat oven to 350 °F (180 °C). Beat eggs, sugar, and butter together until pale and creamy.

2. 2

   Fold in cocoa powder and sifted flour alternating with the milk, in three additions. Stir in the baking powder last and mix until smooth.

3. 3

   Pour the batter into a greased and floured 9-inch (23 cm) round pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.

4. 4

   Make the coconut filling: combine condensed milk, sugar, milk, and shredded coconut in a saucepan over medium heat. Cook, stirring constantly, until the mixture thickens to a spreadable consistency (about 10–12 minutes). Let cool.

5. 5

   Make the chocolate glaze: stir together condensed milk, cocoa powder, and butter in a small saucepan over medium heat. Cook, stirring continuously, until glossy and thick enough to coat the back of a spoon. Remove from heat.

6. 6

   Slice the cooled cake horizontally into two even layers. Spread the coconut filling generously over the bottom layer, top with the second layer, pour the chocolate glaze over the top, and finish with chocolate shavings.