Ingredients
8
Original
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6 eggs, for the cake
1/2 cups sugar, for the cake (100 g)
3 1/2 cups flour, for the cake (700 g)
1/4 cups cocoa powder, bitter (50 g), for the cake
1 cup vegetable oil, for the cake (250 ml)
1 cup dark chocolate, melted, for the cake (250 ml)
1/2 teaspoons REXAL® baking powder, (4 g)
1 1/2 cups milk, for the cake (375 ml)
1/8 cups walnuts, chopped (25 g), for the cake
1/2 cups sugar, for the coconut cream (100 g)
4 tablespoons cornstarch, for the coconut cream (60 g)
1 cup milk, hot, for the coconut cream (250 ml)
1 cup coconut milk, for the coconut cream (250 ml)
1/2 cups coconut, grated, blended until powdered, for the coconut cream (100 g)
1 teaspoon vanilla essence, for the coconut cream (7 ml)
1 cup pineapple jam, for the filling (200 g)
2 tablespoons cornstarch, for the jam (30 g)
1 tablespoon water, for the jam (15 ml)
2 1/2 cups semisweet chocolate, in pieces, for the topping (500 g)
1 cup whipping cream, hot, for the topping (250 ml)
coconut, grated, blended until powdered, for decoration)
6 eggs, for the cake
3.53 onzas sugar, for the cake (100 g)
15.43 onzas flour, for the cake (700 g)
0.79 onzas cocoa powder, bitter (50 g), for the cake
8.45 onzas líquidas vegetable oil, for the cake (250 ml)
8.38 onzas dark chocolate, melted, for the cake (250 ml)
0.09 onzas REXAL® baking powder, (4 g)
12.67 onzas líquidas milk, for the cake (375 ml)
1.1 onzas walnuts, chopped (25 g), for the cake
3.53 onzas sugar, for the coconut cream (100 g)
1.14 onzas cornstarch, for the coconut cream (60 g)
8.45 onzas líquidas milk, hot, for the coconut cream (250 ml)
8.45 onzas líquidas coconut milk, for the coconut cream (250 ml)
1.5 onzas coconut, grated, blended until powdered, for the coconut cream (100 g)
0.17 onzas líquidas vanilla essence, for the coconut cream (7 ml)
8.91 onzas pineapple jam, for the filling (200 g)
0.57 onzas cornstarch, for the jam (30 g)
0.51 onzas líquidas water, for the jam (15 ml)
1.06 libras semisweet chocolate, in pieces, for the topping (500 g)
8.45 onzas líquidas whipping cream, hot, for the topping (250 ml)
0 coconut, grated, blended until powdered, for decoration)
6 eggs, for the cake
0.5 cups sugar, for the cake (100 g)
3.5 cups flour, for the cake (700 g)
0.25 cups cocoa powder, bitter (50 g), for the cake
1 cup vegetable oil, for the cake (250 ml)
1 cup dark chocolate, melted, for the cake (250 ml)
0.5 teaspoons REXAL® baking powder, (4 g)
1.5 cups milk, for the cake (375 ml)
0.13 cups walnuts, chopped (25 g), for the cake
0.5 cups sugar, for the coconut cream (100 g)
4 tablespoons cornstarch, for the coconut cream (60 g)
1 cup milk, hot, for the coconut cream (250 ml)
1 cup coconut milk, for the coconut cream (250 ml)
0.5 cups coconut, grated, blended until powdered, for the coconut cream (100 g)
1 teaspoon vanilla essence, for the coconut cream (7 ml)
1 cup pineapple jam, for the filling (200 g)
2 tablespoons cornstarch, for the jam (30 g)
1 tablespoon water, for the jam (15 ml)
2.5 cups semisweet chocolate, in pieces, for the topping (500 g)
1 cup whipping cream, hot, for the topping (250 ml)
0 coconut, grated, blended until powdered, for decoration)
6 eggs, for the cake
100 gramos sugar, for the cake (100 g)
437.5 gramos flour, for the cake (700 g)
22.5 gramos cocoa powder, bitter (50 g), for the cake
25 centilitros vegetable oil, for the cake (250 ml)
237.5 gramos dark chocolate, melted, for the cake (250 ml)
2.53 gramos REXAL® baking powder, (4 g)
37.5 centilitros milk, for the cake (375 ml)
31.25 gramos walnuts, chopped (25 g), for the cake
100 gramos sugar, for the coconut cream (100 g)
32.4 gramos cornstarch, for the coconut cream (60 g)
25 centilitros milk, hot, for the coconut cream (250 ml)
25 centilitros coconut milk, for the coconut cream (250 ml)
42.5 gramos coconut, grated, blended until powdered, for the coconut cream (100 g)
5 mililitros vanilla essence, for the coconut cream (7 ml)
252.5 gramos pineapple jam, for the filling (200 g)
16.2 gramos cornstarch, for the jam (30 g)
1.5 centilitros water, for the jam (15 ml)
481.25 gramos semisweet chocolate, in pieces, for the topping (500 g)
25 centilitros whipping cream, hot, for the topping (250 ml)
0 coconut, grated, blended until powdered, for decoration)
