Brazilian Frozen Coconut Chocolate Cake

1. Preheat oven to 350°F (180°C)

2. Place eggs and milk in a blender and blend until combined

3. Add cocoa powder, flour, and oil; blend until just combined

4. Transfer to a bowl and add baking powder and baking soda; mix by hand until just combined

5. Pour batter into a greased and floured 40x24 cm (16x10 inch) baking pan

6. Bake for 35 minutes or until a toothpick inserted comes out clean

Filling

1. Combine sweetened condensed milk, heavy cream, and shredded coconut in a saucepan

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

Topping

1. Combine sweetened condensed milk, heavy cream, and dark chocolate in a saucepan

2. Cook over medium heat, stirring constantly, until it thickens to a soft fudge consistency

3. Alternatively, microwave in 3-minute intervals, stirring between each, until thickened (about 9 minutes total)

Assembly

1. Let baked cake cool completely

2. Cut cake horizontally into two layers

3. Moisten each layer with milk

4. Spread warm filling over the bottom layer

5. Place top layer over the filling

6. Moisten top layer with milk

7. Spread topping over the cake

8. Refrigerate for at least 4 hours before serving