Bolo Prestigio Amarelinho (Yellow Cake, Brazilian) - cooking recipe

Ingredients

4 carrots, sliced
1 cup oil
3 eggs
2 cups all-purpose flour
2 cups sugar
1 tablespoon baking powder
FILLING
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
100 g grated coconut
ICING
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
100 g grated chocolate

Preparation

In blender put carrots, oil and eggs and blend until creamy.
Sift flour and baking powder; add sugar and mix well. Blend in the carrot cream.
Put in a greased pan and bake in 350 F oven for 40-45 minutes.
FILLING: In small pan put the sweetened condensed milk; add two measures of the can with water and the coconut. Cook it on low, mixing constantly, until it boils. Cut cooled cake in half and spread filling on one half. Cover with other half.
ICING: Put can in pressure cooker and cover with water. Pressure cook 50 minutes. Let pressure subside and remove can from pan; wait until completely cool to open can. Spread icing on top and sides of cake and sprinkle chocolate. (I wonder if you will resist using all the icing cooked sweetened condensed milk without tasting it -- I know I can't!).
NOTE: The filling is syrupy, but you can reduce the liquid and get a thicker consistency. I personally like it more liquid, so it will permeate the cake when you pour it. The leftover filling can be used in another cake or on top of ice cream.