Tiki Cocktail Cake

Ingredients:

• 500 g of ready-made chocolate cake mix
• 4 large eggs
• 1 cup of sour milk
• 0.5 cups vegetable oil
• 1 jar (450g) of milk chocolate glaze
• 3/4 cup vanilla glaze
• 1.5 cups sweet toasted coconut flakes
• Dried fruits for decoration

Preparation:

1. Preheat oven to 350°F (175°C). Spray one 6-inch (15 cm) cake pan and two 1-quart (2-liter) ovenproof bowls with cooking spray. Using a mixer, combine the cake mix, eggs, buttermilk, and vegetable oil.
2. Pour the batter evenly into the cake pan and bowls. Bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes in the pan and 35 minutes in the bowls. Cool, then remove the cakes from the pans.
3. Trim off any puffed-up tops of the cakes to make them even. Then take one cake from the bowl and make a 2.5 cm deep cavity in the narrower side, leaving a thick edge around it.
4. Place the uncut cake layer wide side up on a cake stand or plate. Spread a layer of chocolate frosting over it, then place the round cake layer on top.
5. Spread chocolate frosting on a round cake layer, then place a third cake layer on top, cut-side up. Freeze the cake for about 1 hour (this will make it easier to frost).
6. Frost the outer rim of the cake and the inside of the hole with vanilla icing (it's best to use a spatula). Place the remaining vanilla icing in a zip-lock bag.
7. Spread the remaining chocolate glaze over the entire outside of the cake. Press a handful of toasted coconut into the glaze, completely covering the cake.
8. Microwave the bag of vanilla frosting for 5 seconds (it won't melt). Snip off a corner and squeeze the frosting onto the top of the cake until it looks like a liquid.
9. Thread the dried fruit onto a wooden skewer and insert it into the cake. Place a cocktail umbrella and straw next to it.