The rolled cake often appears at my place when I need to make something quick for busy days or when I have unexpected guests. Every time it turns out the same: a dense base, well-soaked, and the layer of coconut that gives it that pleasant texture when you bite into it. The recipe doesn’t require complicated ingredients, and if you follow the simple steps, the result is guaranteed. I’ve noticed it tastes better the next day after it sits covered and the flavors meld together.
Quick Info
Total time: approx. 1 hour and 10 minutes (including preparation and baking)
Preparation time: 20 minutes
Baking time: 25-30 minutes
Servings: 20-24 pieces, depending on how large you cut the cubes
Difficulty: easy
Recipe type: classic cake, holiday dessert or for any day
Ingredients
Base:
- 300 g sugar
- 500 g flour
- 300 ml milk
- 1 packet baking powder
- 4 eggs
- 100 g butter (room temperature)
Syrup:
- 1 package butter (200 g)
- 200 g sugar
- 100 ml milk
- 4 tablespoons cocoa
- 4 tablespoons rum essence
For rolling:
- 250 g grated coconut
Preparation method
1. Start with the base. Preheat the oven to 180°C. In a large bowl, mix the softened butter with the sugar and eggs. Beat well with a wooden spoon or mixer until the sugar dissolves and you have a fairly frothy cream.
2. Pour the milk over the mixture above. Add the flour and baking powder. Gradually incorporate them, mixing until everything is homogeneous.
3. Prepare a tray (about 25x35 cm or whatever you have at hand) and grease it with a little butter. Line it with baking paper as well, so you can easily remove the base at the end.
4. Pour the mixture into the tray and level it with a spatula. Bake for 25-30 minutes, until it passes the toothpick test (if you insert a toothpick into the base, it should come out clean).
5. When ready, remove the base from the tray and let it cool completely on a rack or on baking paper.
6. For the syrup, place the butter in a small saucepan over low heat. Once melted, add the sugar and stir until dissolved. Add the cocoa, rum, and milk. Let the syrup boil for a few minutes, stirring occasionally. Remove from heat and let it cool until warm, but not cold – this way it soaks into the base best.
7. Cut the cooled base into equal cubes. Take each piece, dip it in the syrup (use a fork or spoon to help you, so it doesn’t break), then roll it well in the grated coconut.
8. Place the rolled cakes on a platter. Let them sit for a few hours at room temperature or cover them and let them sit until the next day.
Why I make the recipe often
It’s easy to prepare and keeps well for several days if kept covered. The cake has a more intense flavor and better texture the next day when the base has fully absorbed the syrup. You can cut the pieces as large or small as you want, which is useful when you need something to put on platters for many people.
Tips and variations
Tips
- Don’t rush the cooling of the base – if it’s warm, it can easily break when you dip it in the syrup.
- The syrup should be warm, not hot, so it soaks into the base without crumbling it.
- If the base seems too dry after cooling, don’t worry – after rolling in syrup and coconut, it will soften.
- Keep the cake covered after rolling it, so it doesn’t dry out on the outside.
Substitutions
- You can use margarine instead of butter for the base or syrup if that’s what you have on hand.
- If you don’t have rum essence, you can try vanilla, but the taste will be slightly different.
Variations
- You can add grated orange peel or a little coffee to the syrup if you want a different note.
- For other flavors, try adding a little cinnamon to the base.
Serving ideas
- Goes well with coffee or alongside a cup of milk.
- Can be packed for school or work, it holds up well.
Frequently asked questions
1. How long does the rolled cake last?
If kept covered, refrigerated, it lasts well for 3-4 days without losing its texture or flavor.
2. Can I freeze the cake?
I do not recommend freezing, as the base changes texture and becomes wet after thawing.
3. Can I make the syrup with less sugar?
You can slightly reduce the sugar, but the syrup needs to be thick enough not to overly soften the base. Don’t decrease by more than 50 g.
4. What if I don’t have grated coconut?
You can use ground nuts, but the taste and texture won’t be identical.
5. Can I use another flour?
White wheat flour works best. Whole flour changes the texture and the cake comes out denser.
Nutritional values
Approximately, for one piece (out of 24 cut from the tray):
- Calories: approx. 180 kcal
- Protein: 3 g
- Carbohydrates: 25 g
- Fats: 7 g
The values are indicative and may vary depending on how much syrup and coconut each piece absorbs.
Storage and reheating
Store the rolled cake in a container with a lid, at room temperature or in the fridge. It keeps best for 3-4 days, covered, so the base stays soft. It doesn’t make sense to reheat it – it’s served cold or at room temperature. If you want to take it to go, place the pieces between sheets of paper to prevent sticking.
Quick Info
Total time: approx. 1 hour and 10 minutes (including preparation and baking)
Preparation time: 20 minutes
Baking time: 25-30 minutes
Servings: 20-24 pieces, depending on how large you cut the cubes
Difficulty: easy
Recipe type: classic cake, holiday dessert or for any day
Ingredients
Base:
- 300 g sugar
- 500 g flour
- 300 ml milk
- 1 packet baking powder
- 4 eggs
- 100 g butter (room temperature)
Syrup:
- 1 package butter (200 g)
- 200 g sugar
- 100 ml milk
- 4 tablespoons cocoa
- 4 tablespoons rum essence
For rolling:
- 250 g grated coconut
Preparation method
1. Start with the base. Preheat the oven to 180°C. In a large bowl, mix the softened butter with the sugar and eggs. Beat well with a wooden spoon or mixer until the sugar dissolves and you have a fairly frothy cream.
2. Pour the milk over the mixture above. Add the flour and baking powder. Gradually incorporate them, mixing until everything is homogeneous.
3. Prepare a tray (about 25x35 cm or whatever you have at hand) and grease it with a little butter. Line it with baking paper as well, so you can easily remove the base at the end.
4. Pour the mixture into the tray and level it with a spatula. Bake for 25-30 minutes, until it passes the toothpick test (if you insert a toothpick into the base, it should come out clean).
5. When ready, remove the base from the tray and let it cool completely on a rack or on baking paper.
6. For the syrup, place the butter in a small saucepan over low heat. Once melted, add the sugar and stir until dissolved. Add the cocoa, rum, and milk. Let the syrup boil for a few minutes, stirring occasionally. Remove from heat and let it cool until warm, but not cold – this way it soaks into the base best.
7. Cut the cooled base into equal cubes. Take each piece, dip it in the syrup (use a fork or spoon to help you, so it doesn’t break), then roll it well in the grated coconut.
8. Place the rolled cakes on a platter. Let them sit for a few hours at room temperature or cover them and let them sit until the next day.
Why I make the recipe often
It’s easy to prepare and keeps well for several days if kept covered. The cake has a more intense flavor and better texture the next day when the base has fully absorbed the syrup. You can cut the pieces as large or small as you want, which is useful when you need something to put on platters for many people.
Tips and variations
Tips
- Don’t rush the cooling of the base – if it’s warm, it can easily break when you dip it in the syrup.
- The syrup should be warm, not hot, so it soaks into the base without crumbling it.
- If the base seems too dry after cooling, don’t worry – after rolling in syrup and coconut, it will soften.
- Keep the cake covered after rolling it, so it doesn’t dry out on the outside.
Substitutions
- You can use margarine instead of butter for the base or syrup if that’s what you have on hand.
- If you don’t have rum essence, you can try vanilla, but the taste will be slightly different.
Variations
- You can add grated orange peel or a little coffee to the syrup if you want a different note.
- For other flavors, try adding a little cinnamon to the base.
Serving ideas
- Goes well with coffee or alongside a cup of milk.
- Can be packed for school or work, it holds up well.
Frequently asked questions
1. How long does the rolled cake last?
If kept covered, refrigerated, it lasts well for 3-4 days without losing its texture or flavor.
2. Can I freeze the cake?
I do not recommend freezing, as the base changes texture and becomes wet after thawing.
3. Can I make the syrup with less sugar?
You can slightly reduce the sugar, but the syrup needs to be thick enough not to overly soften the base. Don’t decrease by more than 50 g.
4. What if I don’t have grated coconut?
You can use ground nuts, but the taste and texture won’t be identical.
5. Can I use another flour?
White wheat flour works best. Whole flour changes the texture and the cake comes out denser.
Nutritional values
Approximately, for one piece (out of 24 cut from the tray):
- Calories: approx. 180 kcal
- Protein: 3 g
- Carbohydrates: 25 g
- Fats: 7 g
The values are indicative and may vary depending on how much syrup and coconut each piece absorbs.
Storage and reheating
Store the rolled cake in a container with a lid, at room temperature or in the fridge. It keeps best for 3-4 days, covered, so the base stays soft. It doesn’t make sense to reheat it – it’s served cold or at room temperature. If you want to take it to go, place the pieces between sheets of paper to prevent sticking.