Dessert cubes with honey and coconut

Name: Dessert cubes with honey and coconut - Alis D.
Ingredients: Base: 3 large eggs; 400 g sugar; 60 g butter; 4 tablespoons honey; 250 ml milk; 500 g flour; 1 teaspoon baking powder. Chocolate glaze: 200 ml milk; 250 g sugar; 200 g margarine; 2 tablespoons rum essence; 2; 3 tablespoons cocoa; 1 packet of shredded coconut.

Dessert - Dessert cubes with honey and coconut by Alis D. - Recipia

I have made this honey and coconut cake several times, especially when I wanted something simple to serve to guests. Compared to the classic rolled version, the base comes out more golden and has a unique taste due to the honey. It cuts well and does not stick to the knife if you let it cool completely. The recipe does not require special techniques, and the ingredients are common. However, I do not recommend skipping the cooling of the base. Quick Info Total time: approx. 2 hours (including cooling and finishing) Preparation time: 30 minutes Baking time: 35-45 minutes, depending on the oven Servings: 25-30 cubes (depending on size) Difficulty: easy to medium Type: homemade cake, good for holidays or dessert platters Ingredients Base: 3 large eggs 400 g sugar 60 g butter (or margarine) 4 tablespoons honey 250 ml milk 500 g flour 1 teaspoon baking powder Glaze: 200 ml milk 250 g sugar 200 g margarine 2 tablespoons rum essence 2-3 tablespoons cocoa For finishing: 1 pack of coconut flakes (approx. 100 g) or ground walnuts, as preferred Preparation method 1. Prepare the base. In a large bowl, put the eggs, sugar, milk, margarine (or butter), and honey. Mix them and place them over low heat. Stir often until everything melts and the mixture is homogeneous. When it starts to boil, turn off the heat and let the bowl cool. Do not add the flour until the mixture is just warm; otherwise, the eggs will cook too quickly, and the texture will not be correct. 2. Add the flour and baking powder. After the mixture has cooled, mix the flour with the baking powder and incorporate them into the bowl. Mix without overdoing it, just enough to avoid lumps. 3. Bake the base. Pour the mixture into a large tray (approx. 25x35 cm), greased and dusted with flour or lined with baking paper. Level the surface. Place the tray in the preheated oven at 180°C. After about 35-45 minutes, do the toothpick test: if it comes out clean from the middle, the base is ready. Usually, the top of the base browns well due to the honey, but do not rely solely on color; check the inside. 4. Let the base cool. Remove the tray and let the base reach room temperature. Carefully remove it from the tray and place it on a wooden board or rack. Cut it only after it is completely cool; otherwise, the cubes may crumble. 5. Prepare the glaze. In a pot, put the milk, sugar, margarine, rum essence, and cocoa. Mix and place over low heat. Let it simmer until everything melts and the glaze thickens slightly. To check if it's ready, take a teaspoon of syrup and drop a few drops into a glass of cold water. If the syrup forms soft balls, it's good. If it dissolves immediately, let it simmer for a few more minutes. 6. Roll the cubes in glaze and coconut. Cut the cooled base into equal cubes. Take one cube, quickly dip it in the hot glaze, then place it on a tray. Work carefully so it doesn't break. After glazing all the pieces, roll them in coconut flakes (or ground walnuts) and let them dry on a plate or flat tray. Why I make the recipe often It's practical when I need many servings. The honey base gives a different taste compared to other rolled cakes. It keeps well for a few days, does not dry out, and does not crumble easily when cut. Tips and variations Tips If you use butter, the base will be more tender than with margarine. Do not rush the cooling of the base before cutting. When rolling the cubes in glaze, work quickly – if they sit too long, they get too soft. You can use gloves for rolling in coconut, so the chocolate doesn't stick to your hands. Substitutions The margarine in the glaze can be replaced with butter, but the flavor will be slightly different. Instead of rum essence, you can use vanilla or orange, but the taste won't be classic. If you want it to be dairy-free, there are vegetable margarine and plant milk options, but the texture and flavor will be slightly different. Variations For a different flavor, you can roll the cubes in ground walnuts instead of coconut. A few drops of almond essence can be added to the glaze for a more unique taste. The base can also be baked in two small trays if you don't have a large tray. Serving ideas They can be placed in muffin papers for serving on platters. They can be cut smaller if you want to place them on holiday platters alongside other dry pastries. Frequently asked questions My base turned out too dark. Is that normal? Yes, the base colors more than other cakes due to the honey. The important thing is that it is baked inside; don't just rely on color. Can it be made with less sugar? Sugar can be reduced by 50-100 g in the base, but the texture will be slightly different, less fluffy. Can I use only walnuts, without coconut? Yes, the cubes can be rolled only in ground walnuts. They are just as good; only the taste and texture are slightly different. Can I make it a day in advance? Yes, the cake keeps very well from one day to the next. Sometimes it even softens better. The glaze thickened too much. What can I do? Add a little milk, heat gently, and mix, then continue glazing the cubes. Nutritional values Approximately, one serving (1 cube out of 30) has about 180-200 kcal. Protein: 2-3 g Fat: 7-8 g Carbohydrates: 30-33 g These are approximate values and may vary depending on the size of the cubes, the type of fat used, and how much glaze or coconut adheres to each serving. Storage and reheating They keep well at room temperature, in a closed box, for up to 4-5 days. I do not recommend the refrigerator, as the base hardens. They do not need reheating; they are served cold or at room temperature. If they last for several days, the layer of coconut may become more moist, but the cakes do not spoil quickly.