Letters to LA LA Land: Cocanut chocolate mini cakes

I don't know if you noticed but I love dessert. I have been teaching myself how to cook, but baking came naturally. I think it has something to do with the fact that I never say no to sweets. This recipe is something I learned how to make from my mom; she is one of those people who reads the recipe, never measures anything and makes delicious food. I am definitely NOT that person; therefore she wrote recipe to this "Ruske Kape" aka coconut chocolate mini cakes

Ingredients (crust):
• 5 eggs
• 14 tablespoons of sugar
• 25 tablespoons of flour
• 3 small coffee cups oil
• 3 tablespoons of cocoa
• 1 baking powder

Ingredients (filling):
• 1 liter of milk
• 20 tablespoons of sugar
• 10 tablespoons flour
• 250 g margarine
• 100 g of coconut
• 100 g chocolate
• 3 tablespoons oil

How to:
In a large bowl whisk eggs until foamy, add sugar and mix until well blended together, then add flour, baking powder, oil and mix together. Add cocoa and mix. Bake the crust at 375 degrees for 17 minutes and allow to cool. (You can use cake mix, add cocoa and follow baking instructions)

Mix milk, flower and sugar to put on the stove to boil. Stir the mix while cooking and cook until the custard thickens. Take off the stow and let the mix cool for 3 minutes and add cold blended margarine and mix well. Using a shot glass or circle cutter, cut the crust.

Connect the circle pieces by layering the custard filling in between, spread the filling around the connected pieces, then roll in coconut.

Melt chocolate with oil and top each mini cake with chocolate.