Methods:
Preheat the grill to 350°F (175°C). Oil and flour 3 8-inch cake pans and line bottoms with parchment paper.
Put the chocolate pieces in the boiling water and mix until the chocolate melts; cool down. In a large bowl, beat 1 cup of the vegetable shortening and 2 cups of the sugar with an electric mixer until light and smooth.
Mix in 4 egg yolks, each one at a time, whisking vigorously after each stretch. Whisk together 1 teaspoon vanilla concentrate, chocolate mixture, and water until completely combined.
Sift the flour, bread and salt into a bowl. Beat flour mixture into liquid stabilizers, alternating with buttermilk, in 3 or 4 increments. Beat until batter is smooth, about 1 sec.
In a metal or glass bowl, beat the reserved egg whites until they hold stiff peaks when you lift the mixers straight up. Gently coat the beaten egg whites in the batter, maintaining a volume that can reasonably be expected. Empty the player into the previously prepared cake pan.
Cook in the preheated stove until cakes are softly set and a toothpick inserted into the cake’s focal point acknowledges all, 35 to 40 minutes. Allow the cake to cool in the dish before removing it.
To make the frosting, empty the evaporated milk into a large saucepan, and combine 1 cup of the sugar, 3 egg yolks, 1/4 cup of the margarine, and 1 teaspoon of the vanilla concentrate. Heat to a boil, reduce intensity to medium, and cook until thickened, stirring frequently, about 12 minutes. Shake off the straw, and mix in the coconut and walnuts, whipping the icing until cool and spreadable. Glaze the cake and fill it with coconut cream.
Enjoy !
