CAKE WITH 2 FILLINGS 
Ingredients
Mass
1/2 cup of oil
1 cup of milk
1 cup of sugar
1 cup powdered chocolate (I used powdered cocoa)
2 Cups of Wheat Flour
1 tablespoon of baking soda
grated coconut (how much I prefer, I used 1/2 cup)
BELGIAN CREAM WITH STRAWBERRY
1 can of condensed milk
1/2 liter of Milk
2 gems
4 tablespoons (soup) of sugar
2 tablespoons of corn starch (soup)
1 box of milk cream
Fresh chopped strawberries (only used for cake assembly)
BRIGADEIRO WITH STRAWBERRIES
1 can of condensed milk
1 can of creamer milk
3 tablespoons of chocolate powder
1 tablespoon of margarine
Fresh chopped strawberries (only used for cake assembly)
PREPARATION MODE
A W E W E S
Whisk the eggs, oil and milk (reserve) in the blender.
Sift and mix sugar, chocolate, flour and baking soda.
Mix everything with a spoonful and finally add the grated coconut.
In a greasy and flourished form (I made it in the fake bottom round) take in a preheated oven at 180° for 30 to 40 minutes (after 30 min, do the stick test that should come out clean, otherwise wait a few more minutes and repeat the test)
Wait to simmer to deform and cool a little longer to cut in half.
Time to prepare the stuffing, topping, and broth. (the dough becomes soft and fluffy, but firm enough to not scrape when you cut it in half, perfect! )
BELGIAN CREAM WITH STRAWBERRY
Place the condensed milk, milk, sugar and starch in a pan.
Take to the fire stirring every time until thick and cooked through.
Let it cool and add the creamer.
Use cold to put the cake together.
BRIGADEIRO WITH STRAWBERRIES
Put the condensed milk, chocolate and margarine in the pan and take to medium heat stirring until the point of ungrading from the bottom (traditional brigadier). Remove from the fire and add cream (reserve)
