Rolled in coconut

Name: Rolled in coconut - Ariadna G.
Ingredients: For the base: 3 eggs; 350 g sugar; 200 ml milk; 1 and a half teaspoons of honey; 400 g flour; 1 packet of baking powder; 60 g margarine. For the glaze: 220 g sugar; 220; 250 ml milk; 200; 250 g margarine or butter; 50 g cocoa; coconut.

Dessert - Rolled in coconut by Ariadna G. - Recipia

Rolled in coconut I usually make this cake when I crave something denser that will keep well in a box for a few days. It's not complicated – you get a little messy separating the eggs for the batter, but the rest goes quickly, especially if you have the margarine already softened. When the glaze is ready, the cake pieces are dipped one by one, then rolled in coconut. Sometimes I start making it in the afternoon, and by evening it's ready to pack. Quick Info Total time: about 1 hour and 20 minutes (including cooling the cake) Preparation time: 30-35 minutes Baking time: 40 minutes Servings: 20-24 pieces, depending on size Difficulty: medium Recipe type: classic homemade cake, suitable for packing or dessert platters Ingredients For the batter: - 3 eggs - 350 g sugar - 200 ml milk - 1 and a half teaspoons honey - 400 g flour - 1 packet baking powder - 60 g margarine (left out overnight at room temperature) For the glaze: - 220 g sugar - 220-250 ml milk - 200-250 g margarine or butter - 50 g cocoa For finishing: - coconut (to taste, usually 150-200 g) Preparation method 1. Separate the eggs. Beat the egg whites with the sugar until you get a thick foam. Be patient for the sugar to completely dissolve; otherwise, the cake won't rise evenly. 2. Incorporate the yolks one at a time, mixing on low speed. After finishing, add the honey and continue mixing. 3. Add the softened margarine, a little at a time, mixing constantly. Make sure the margarine is not cold – if the mixture curdles, the cake will turn out uneven. 4. Gradually add the milk, mixing slowly to avoid splashing. 5. In a separate bowl, mix the flour with the baking powder. Gradually incorporate this mixture into the above composition, mixing on low speed until there are no lumps. 6. Line a baking tray with parchment paper. Pour the mixture and level it with a spatula. For this quantity, a standard baking tray is suitable. 7. Place the tray in a preheated oven at 180°C. Bake for about 40 minutes. Do not open the oven door in the first 30 minutes. 8. When the cake is baked (a toothpick comes out clean), remove the tray and let it cool completely. Do not cut while it is warm. 9. Once the cake has cooled, cut it into cubes or rectangles, depending on preference. The pieces should not be too large, so they soak well in the glaze. 10. For the glaze: put the milk, sugar, and cocoa in a small pot over medium heat. Mix and let it come to a boil. Turn off the heat, add the cut margarine, and stir until completely melted. 11. Prepare two deep bowls: one with the warm glaze and another with coconut. 12. Take each piece of cake and dip it all over in the cocoa glaze. Work quickly, as the glaze can harden as it cools. 13. Roll the glazed pieces in coconut, then place them on a platter or tray to cool completely. 14. Continue until all pieces are done. If the glaze thickens, you can reheat it for a few seconds. Why I make this recipe often It’s made from simple ingredients and has that classic taste. It keeps well for 2-3 days without drying out, and the cubes can be packed or placed on a platter with other cakes. It’s easy to work cleanly if you have patience while glazing. It’s not picky about measurements or temperature. Tips and variations Tips - Leave the margarine at room temperature overnight. If it’s too cold, it can curdle the mixture more easily. - Cut the cake completely cooled; otherwise, it will crumble during glazing. - Use two forks for dipping and rolling, so you don’t get your hands dirty. - If you want more uniform pieces, use a ruler or a long knife. Substitutions - You can use butter instead of margarine, both in the batter and the glaze. The taste difference is small, but the texture of the cake is a bit more tender with butter. - Honey can be omitted, but it adds a slight flavor and a bit of moisture. - Milk can also be plant-based if needed. Variations - You can add rum essence to the glaze if you like the flavor. - You can mix in a few raisins or grated lemon peel into the batter. Serving ideas - The cake can be placed on platters alongside other homemade cakes. - It can be packed; it doesn’t stick together and doesn’t spoil easily. Frequently asked questions 1. Can I use butter instead of margarine? Yes, you can use butter; the result is just as good. Make sure the butter is at room temperature. 2. How long does the rolled cake keep? It keeps for 2-3 days at room temperature in a closed box or under a lid. 3. Why does the cake crumble when cut? Usually, if the cake is not completely cool or the knife is not sharp. Wait for it to cool and use a large knife. 4. Can I use brown sugar or another sweetener? Yes, but the texture and color of the cake may be slightly different. 5. Does the glaze need to be hot when rolling the pieces? Ideally, it should be warm but not hot, so it adheres well to the cake. Nutritional values The values are indicative for one serving (about 1 cube out of 24): Calories: 180-200 kcal Protein: 2-3 g Carbohydrates: 25-28 g Fats: 8-10 g It depends on how much glaze and coconut sticks to each piece. The cake is substantial but not very fatty. Most of the calories come from sugar, flour, and the fat from margarine/butter. Storage and reheating It can be stored at room temperature in a lidded box for up to 3 days. Refrigeration is not recommended, as it hardens. There’s no point in reheating it; it’s served at room temperature. If pieces remain after 2 days, they can be additionally covered with foil to prevent drying out.

Rolled in coconut

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