Instructions
1. Make the Coconut Filling First
In a small saucepan, combine shredded coconut, condensed milk, cream, butter, vanilla, and salt.
Cook on low heat for about 5 minutes, stirring constantly until it thickens slightly and becomes creamy.
Set aside to cool while you make the cake.
2. Prepare the Chocolate Cake Batter
In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add egg, milk, oil, and vanilla. Mix until smooth and well combined.
Slowly pour in hot water or coffee while whisking. The batter will be thin — that’s normal; it makes the cake moist!
3. Combine and Cook (Choose Your Method)
Option A – Microwave (Fastest):
Grease a microwave-safe bowl or mug with butter or oil.
Pour half of the cake batter, then spoon in some coconut filling in the center.
Cover with the remaining batter.
Microwave on high for 2–3 minutes (time may vary by microwave) until set and springy.
Let cool for a minute before adding glaze or serving.
