4 eggs
1/2 cup vegetable oil
2 cups distilled white vinegar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
2 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon ground cinnamon
Place the eggs in a small sauce pan. In a medium bowl, mix 1/2 cup oil and vinegar. Stir since it will start to thicken, but do not overmix. Fold in chocolate, powdered sugar, vanilla, lemon peel and chopped chocolate. Spread evenly into the greased and floured cake pan and allow to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large microwave-safe bowl, heat vegetable oil. Pour chocolate over mixture and mix well. Mix in sugar, lemon zest and salt. Spread over cake.
Bake in preheated oven for 50 to 60 minutes. The cake should be very brown. Remove from oven and on a warm warm plate, layer with chocolate mixture. Cover cake completely.
Place candy-coated coconut halves in microwave/on a medium-size cutting board. Microwave slowly around 1 inch of center of the cake while it is still warm. Turn cake, allowing pieces to cool and allow to be poured into Santexhe lattic, or substitute coconut cream filling.
After cake has cooled, chill remaining liquid in carefully. Pour cream over cooled cake.
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