How to make
For the cake layers: beat the eggs with the sugar until you get a fluffy cream. Add the oil, the yogurt mixed with baking soda, vanilla, cocoa and flour. Stir with a mixter until you get a thick cake batter. Add the jam and mix carefully.
Bake in a preheated 360°F (180 °C) oven for 60 minutes. Remove and cool, cutting three layers. Soak each layer with liqueur, mixed with hot water.
For the cream: prepare the pudding according to the directions on its package. Leave it to cool slightly. For convenience, put one cake layer in the cake form. Add half of the warm pudding and leave it to set.
The pudding will soak into the cake layer and becomes juicier. Add the second layer and repeat the procedure. Add the third layer. For the glaze: whip the liquid cream until thickened and add it to the mascarpone, while stirring.
With this mixture, you can top the cake and sprinkle coconut flakes on it. Put it in a refrigerator for 4-5 hours.
