Beat butter with sugar.

Add milk. In turn add the remaining ingredients.

One drive egg, beating well after each addition, add vanilla extract

softened butter

flour mixed with cocoa and baking powder

Gradually add flour in bulk

Grease and sprinkle with flour cake form. Bake in a preheated 180*C oven for about 25 minutes, test for readiness with a toothpick, if comes out dry the cake is ready. Cool and cut into two pieces.

[b]Coconut weight:[/b] In a saucepan pour the milk, add oil and semolina and, stirring frequently, bring to a boil. Cook until thick - you will get porridge.

Add sugar, coconut and thoroughly mix.

Added the zest from half a lemon (on a fine grater)

Lay the lower part of the crust in the split form, pour on top of coconut mass. Top cover with remaining cake layer. Leave to cool. Remove the split mold, the recipe is to coat the top of the condensed milk and pour the melted chocolate. Decorate the sides with almond slices, if desired. Did [b]Chocolate glaze.[/b] boil the Cream in a water bath, put the chocolate, cook until chocolate is completely dissolved. Separately, mix the starch with water, pour in the ground and another 2 minutes to boil. [b]Decoration - flower.[/b][url]http://www.povarenok.ru/recipes/show/13404/[/url]

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