Coconut-coated cake squares

Ingredients

• 6 medium eggs
• 6 tablespoons fine granulated sugar
• 1 packet vanilla sugar
• 1 teaspoon grated lemon zest (optional)
• 6 tablespoons white flour
• 2 tablespoons oil
• 1 teaspoon oil for the pan
• 1 tablespoon flour for the pan

For the glaze

• 325 g granulated sugar
• 20 tablespoons milk
• 3 tablespoons cocoa powder
• 200 g butter
• 1 teaspoon rum essence

For decorating

• 200 g shredded coconut

Preparation

1. Take the eggs out of the fridge ahead of time. Preheat the oven to 160°C. 2. Separate the egg whites from the yolks and beat the whites until fluffy. Gradually add the sugar, one tablespoon at a time, then the vanilla and lemon zest. Add the yolks one at a time, then gradually add the flour and the 2 tablespoons of oil, mixing continuously. 3. Grease a 25 x 35 cm pan with 1 teaspoon of oil and dust it with 1 tablespoon of flour. Pour in the batter and bake for 25 minutes, until golden. 4. Leave the sponge to cool for an hour, then cut it into fairly small squares. 5. Mix the sugar for the glaze with the cocoa powder and milk. Put the small saucepan over the heat and stir until the sugar dissolves. Add the sliced butter and cook for 8 minutes, stirring continuously. 6. Take the glaze off the heat and leave it to cool for 15 minutes. Add the rum essence and stir. 7. Stir the glaze before each batch of squares. Dip each piece for a few seconds, leave it briefly on a slanted surface to drain, then roll it in the coconut. Arrange the squares in a pan and leave them to dry for about 12 hours, until the next day. 8. Put the dried cakes in an airtight container and keep them in a cool place for up to 3 days.