Moist Brazilian Prestígio Cake with Coconut Filling

Preheat oven to 356°F (180°C). Grease and flour a 10-inch round cake pan

Blend eggs, oil, sugar, and milk in a blender until smooth

Add cocoa powder, flour, and baking powder; pulse just until combined

Pour batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted comes out clean

Let cake cool completely in the pan on a wire rack

Combine sweetened condensed milk, heavy cream, shredded coconut, and olive oil or butter in a saucepan

Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan

Whisk milk, cornstarch, cocoa powder, and sugar in a small saucepan until smooth

Cook over medium heat, stirring constantly, until thickened

Whisk together coconut milk and sugar (if using) in a small bowl; set aside

Cut the cooled cake horizontally into two layers

Moisten the bottom layer with half of the syrup

Spread the cooled filling over the bottom layer

Place the top layer and moisten with the remaining syrup

Spread the cooled topping over the cake

Sprinkle with sprinkles or shredded coconut

Chill in the refrigerator for at least 2 hours before serving