Chocolate cake how it was meant to be eaten — with a creamy, coconutty topping.
1 cup sugar
1 cup milk
1/3 cup oil
1 tablespoon vanilla essence
2 cups flour
1/2 cup powdered cocoa
1 tablespoon baking powder
2 cups milk
1 can sweetened condensed milk
3/4 cup fresh shredded coconut
Let's get Cooking...
Beat the egg with the sugar with a whisk.
Add the milk, the oil and the vanilla.
Add the flour, the cocoa and the baking powder. Place in a greased baking pan dusted with cocoa and bake in the oven at 480°F for about 25 minutes or until a toothpick comes out dry.
In a pan, combine the milk, the sweetened condensed milk and the coconut. Take to a medium heat, stirring a few times until the mixture thickens and the coconut is cooked. Leave it to cool for 15 minutes.
Take the cake out of the oven, make small holes and cover with the coconut mixture.
Leave it to cool and refrigerate for 2 hours before serving.