@bang.jono786: #pyfツviral_❤videoforyou #🤗🤗🤗🤗

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# Chocolate-Filled Coconut Cake 🍰 ## Ingredients **For the Cake:** - 3 large eggs, at room temperature - 1 cup sugar (200 g) - 1 cup all-purpose flour (140 g) - 1 cup milk (240 ml) - ½ cup vegetable oil (120 ml) - ½ cup shredded coconut (50 g) - 1 teaspoon baking powder (5 g) - 1 teaspoon alcohol-free vanilla extract (5 ml) - ¼ teaspoon salt (1 g) **For the Chocolate Filling:** - 1 cup chocolate spread (about 250 g), or melted chocolate mixed with a little warm cream ## Instructions 1. **Preheat the oven:** Preheat your oven to 180°C (350°F). Grease and line a square baking pan with parchment paper. 2. **Beat the eggs and sugar:** In a large bowl, beat the eggs and sugar for 4–5 minutes until pale, thick, and fluffy. 3. **Add the wet ingredients:** Gradually mix in the vegetable oil, milk, and alcohol-free vanilla extract. 4. **Combine the dry ingredients:** In a separate bowl, whisk together the flour, baking powder, salt, and shredded coconut. 5. **Make the batter:** Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing. 6. **Bake:** Pour the batter into the prepared pan and bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean. 7. **Cool and slice:** Allow the cake to cool completely, then carefully cut it horizontally into two layers. 8. **Add the filling:** Spread the chocolate filling evenly over the bottom layer, then place the top layer back on. 9. **Serve:** Sprinkle with shredded coconut, cut into squares, and enjoy! **Tips for reliable results:** - Use chocolate spread or chocolate whose ingredients are suitable for halal consumption. - Choose alcohol-free vanilla extract and check the labels of all packaged ingredients. - Make sure the cake is completely cool before adding the chocolate filling to prevent it from melting excessively.#fyp #viral #cake #yummy

# Chocolate-Filled Coconut Cake 🍰 ## Ingredients **For the Cake:** - 3 large eggs, at room temperature - 1 cup sugar (200 g) - 1 cup all-purpose flour (140 g) - 1 cup milk (240 ml) - ½ cup vegetable oil (120 ml) - ½ cup shredded coconut (50 g) - 1 teaspoon baking powder (5 g) - 1 teaspoon alcohol-free vanilla extract (5 ml) - ¼ teaspoon salt (1 g) **For the Chocolate Filling:** - 1 cup chocolate spread (about 250 g), or melted chocolate mixed with a little warm cream ## Instructions 1. **Preheat the oven:** Preheat your oven to 180°C (350°F). Grease and line a square baking pan with parchment paper. 2. **Beat the eggs and sugar:** In a large bowl, beat the eggs and sugar for 4–5 minutes until pale, thick, and fluffy. 3. **Add the wet ingredients:** Gradually mix in the vegetable oil, milk, and alcohol-free vanilla extract. 4. **Combine the dry ingredients:** In a separate bowl, whisk together the flour, baking powder, salt, and shredded coconut. 5. **Make the batter:** Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing. 6. **Bake:** Pour the batter into the prepared pan and bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean. 7. **Cool and slice:** Allow the cake to cool completely, then carefully cut it horizontally into two layers. 8. **Add the filling:** Spread the chocolate filling evenly over the bottom layer, then place the top layer back on. 9. **Serve:** Sprinkle with shredded coconut, cut into squares, and enjoy! **Tips for reliable results:** - Use chocolate spread or chocolate whose ingredients are suitable for halal consumption. - Choose alcohol-free vanilla extract and check the labels of all packaged ingredients. - Make sure the cake is completely cool before adding the chocolate filling to prevent it from melting excessively.#fyp #viral #cake #yummy

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