Moist, Chilled, Creamy Coconut Chocolate Layer Cake

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius)

Beat the eggs and sugar until creamy

Add the all-purpose flour, cocoa powder, baking soda, and salt

Mix well and add the vegetable oil and milk

Add the baking powder and mix well

Pour the batter into a greased pan and bake for 30 minutes

Prepare the filling by mixing the sweetened condensed milk, cornstarch, egg yolks, and shredded coconut

Cook the filling until thickened and stir in the heavy cream

Assemble the cake with the filling and the soaking syrup (note: the original recipe implies a soaking liquid, often milk or a simple syrup, which is implied to be part of the 'molhadinho' quality, though not explicitly listed)

Cover with chocolate ganache and decorate with shredded coconut and chocolate sprinkles