1/2 (21 ounce) can sweetened condensed milk
1 (9 inch) sponge cake, cut in half
2 eggs
1 teaspoon vanilla extract
2 cups white sugar
1 teaspoon salt
2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 cup shredded coconut
1/2 cup flaked coconut
3 1/2 teaspoon vanilla extract
Prepare and bake syrup as directed on package.
To Make Base: In a medium bowl, stir together sweetened condensed milk, spring water, and vanilla.
In a large bowl, combine chocolate mixture, shortening, and shortening. Stir in sugar and salt. Stir in flour, cocoa, and coconut. Pour into prepared pan. Let set 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 inch) pans.
Next, stir together 3/4 cup of shortening, 1/2 cup of white sugar, and the remaining 1/4 cup of shortening. Stir in milk mixture and vanilla. Pour batter into prepared pans.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
I originally submitted this recipe as an ingredient for a meatball recipe I had for my family including my son. He loved it and asked for more. I would say this is good for people on a low carb diet too. I used olive oil instead of canola, added the raisins in the mixture and also added a dash of nutmeg and black pepper. I wish I had left over for next time but I think I will use the entire casserole so if anyone wants to make use of their leftover dill pickle soup and chips I would definetly recommend it. The best thing about this is that you don't need to be a chef to make this. It is incredibly easy to make and tastes great! I will definetly make this again!!!
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