- flour - 1.5 cups
- sugar - 1 st. a spoon
- salt - 1/2 st. spoons
- vegetable oil - 1/2 cup
- oil - 2 items. spoons
- chocolate chips - 1/2 cup
- coconut pudding - 100 Grams
- fatty cream - 1 glass
- brown sugar - 2 items. spoons
- vanillin - 1 st. a spoon
- coconut shaving - 2 st. spoons
1. Mix flour, sugar, salt, butter and milk in a bowl and mix with a fork until smooth. Put the resulting dough on the bottom and the side surfaces of the pie pan. 2. Heat the oven to 180-190 degrees and bake the dough for 15 minutes until golden brown. Take out the finished cake and cool it. 3. Meanwhile, melt chocolate confectionery crumbs or grated black chocolate in a water bath; Pour the hot chocolate on the finished cake and distribute it evenly. Place the cake for 5 minutes in the freezer. 4. While the chocolate is solidifying, prepare the filling for the pie, brewing the coconut pudding. as indicated on the package, or by welding a very thick sweet pudding from fresh coconut milk. 5. Remove the cakes from the freezer, lay out the coconut filling on chocolate, smooth it and place it in the cold for at least 2 hours. Meanwhile, whip the creamer, vanillin and sugar, and fry the coconut shavings to a chocolate shade in the oven. 6. Immediately before serving the cake on the table, decorate it with whipped cream and coconut shavings.
Servings: 4