Coconut rolled cake

Name: Coconut rolled cake
Ingredients: For the dough: 3 eggs; 250 g sugar; 80 g butter (80% fat); 200 ml milk; 3 tablespoons warm honey; 370-400 g flour; 1 baking powder; 1 tablespoon grated orange peel; 2 teaspoons vanilla essence. The syrup: 400 g butter (65% fat); 250 g sugar; 12 tablespoons milk; 80 g cocoa; 3-4 tablespoons rum essence; 350 g coconut.

Desert - Coconut rolled cake by Georgia P. - Recipia

In a large bowl, we start by mixing the eggs with the sugar and butter brought to room temperature, using an electric mixer. This step is essential as we want the mixture to double in volume, becoming airy and fluffy. After achieving a creamy texture, we add fresh milk, flavored honey, vanilla essence, and grated orange zest, which will provide an inviting aroma and subtle flavor. In another bowl, we sift the flour together with the baking powder to avoid lumps and ensure uniformity in the composition. We gradually add this mixture of dry ingredients to the first wet ingredients, gently mixing with a spatula or silicone paddle until we achieve a homogeneous composition. It is important not to overmix, as this would ruin the fluffy texture of the cake. We prepare a 34/36 cm tray, lining it with baking paper, ensuring it is well secured. We pour the composition into the tray and carefully level it to achieve an even base. We preheat the oven to a moderate temperature and carefully introduce the base. We let the cake bake for about 25-30 minutes, but do not forget to do the toothpick test, ensuring that the base is perfectly baked. Once the base is ready, we take it out of the oven and let it cool completely. After it has cooled, we trim the edges, and we cut the cake into longer pieces, ready to be soaked. For the syrup, in a saucepan, we combine the butter, sugar, milk, and cocoa. We put the mixture over medium heat, stirring continuously, until the butter completely melts and the cocoa dissolves, resulting in a fine and glossy syrup. Finally, we remove the saucepan from the heat and add the rum essence, allowing the syrup to cool slightly. Each piece of cake is passed through the syrup, ensuring it is well soaked, then we roll them in coconut, which will add a crunchy texture and delicious flavor. We carefully place the pieces on a platter or in a tray and cover them, leaving them to chill to infuse the flavors. This cake will surely be a delight, perfect for any occasion. Enjoy your meal!

Ingredients

For the dough: 3 eggs
250 g sugar
80 g butter (80% fat)
200 ml milk
3 tablespoons warm honey
370-400 g flour
1 baking powder
1 tablespoon grated orange peel
2 teaspoons vanilla essence. The syrup: 400 g butter (65% fat)
250 g sugar
12 tablespoons milk
80 g cocoa
3-4 tablespoons rum essence
350 g coconut.

Coconut rolled cake

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