I made this cake because my daughter asked for it one cold day when we wanted something that could be cut into squares and easily packed. It's the kind of dessert that doesn't require much fuss, but you do need a bit of patience at the end when it comes to glazing. The base is simple, the butter and chocolate glaze has a rich cocoa and rum flavor, and the coconut makes everything more interesting. I've been making it for years, especially when we have guests and I want something that holds up well and is easy to take on the go.
Quick Info
Total time: 1 hour and 45 minutes (including 45 minutes for baking + cooling, the rest for assembly)
Servings: 24-28 pieces, depending on how you cut it
Difficulty: medium (especially the soaking part for the cubes)
Ingredients
For the base:
- 400 g all-purpose flour
- 1 egg
- 1 tablespoon honey (20-25 g)
- 50 g margarine (or butter)
- 200 ml milk
- 2 packets of vanilla sugar (16 g total)
- 1 teaspoon baking powder (10 g)
- 150 g granulated sugar
For the glaze:
- 250 g powdered sugar
- 200 g butter (82% fat) (or margarine)
- 30 g cocoa powder
- 150 g cooking chocolate
- 6 tablespoons milk (approx. 90 ml)
- 1 vial of rum essence (or to taste)
For rolling:
- 250 g shredded coconut
Instructions
1. Take the egg and butter (or margarine) out of the fridge at least 15 minutes before starting.
2. In a large bowl, combine the sugar, vanilla sugar, honey, and softened margarine. Mix well with a mixer or a large spoon until you achieve a smooth mixture.
3. Add the egg and mix until incorporated. Gradually pour in the milk.
4. Sift the flour together with the baking powder. Fold them into the liquid mixture and mix briefly to avoid lumps. The batter will be quite thick but still pourable.
5. Line a baking tray of approximately 35x30 cm with parchment paper. Pour in the batter and level it with a damp spatula.
6. Bake in a preheated oven at 180°C (without convection) for 30-35 minutes. It's done when it's lightly browned and passes the toothpick test.
7. Remove the base from the tray and let it cool completely on a wire rack or parchment paper.
8. Once cool, cut the base into strips, then into cubes or rectangles, depending on how large you want the pieces.
9. For the glaze, place the powdered sugar, cocoa powder, chopped chocolate, milk, and butter in a heavy-bottomed pot. Heat over low heat, stirring continuously until everything melts and you have a smooth, somewhat liquid cream. Finally, add the rum essence and remove from heat.
10. Place the shredded coconut in a deep plate.
11. Using two forks, take each piece of the base, dip it completely in the glaze, remove it, and let it drain for a few seconds. Then roll it well in the coconut, ensuring it sticks to all sides.
12. Place the glazed pieces on a plate lined with parchment paper and refrigerate for 1-2 hours to allow the glaze to set.
Why I make this recipe often
The cake keeps well in the fridge, doesn't dry out quickly, is easy to transport and share. The base remains soft, and if you leave it overnight in the fridge, the glaze and coconut bind beautifully. It's suitable for parties, packed lunches, or days when you need something that won't crumble easily. You can also play around with the ingredients if you feel like trying something different.
Tips and Variations
Tips
- The base must be allowed to cool completely; otherwise, it will break when glazing.
- The glaze should be used warm but not hot. If it thickens, place the pot on low heat for a few seconds.
- Don't leave the cubes in the glaze for too long—just enough to coat them completely.
- Don't cut the cubes too small; they become difficult to handle when glazing.
Substitutions
- You can use butter instead of margarine for the base. The texture will be a bit more tender but not very different.
- If you don't have cooking chocolate, you can use dark chocolate with over 50% cocoa.
- The rum essence can be replaced with a little strong coffee for a different flavor.
- Coconut can be swapped with ground nuts or chopped hazelnuts if you prefer.
Variations
- Add grated lemon zest to the base for extra flavor.
- For a denser texture, reduce the milk slightly (by 20-30 ml).
- You can add a bit of brandy or another flavored alcohol to the glaze if there are no kids around.
Serving Ideas
- Cut into squares and placed on small plates, they look great at a buffet.
- You can pack the cake in cardboard boxes; the cubes won't stick together once the glaze has set.
- It pairs well with black tea or bitter coffee as it's quite sweet.
Frequently Asked Questions
1. My base turned out dry; what can I do?
Make sure you don't bake it too long or use too little fat. The batter should be thick but not too stiff. Try reducing the baking time by 5 minutes next time.
2. Can I make the cake a day in advance?
Yes, I actually recommend it. It keeps well in the fridge, cuts more neatly, and the glaze sets perfectly.
3. Can I use something else instead of coconut?
Yes, you can use ground nuts or hazelnuts in the same quantity. The texture will be different, but it will turn out just as well.
4. How do I cut the base without it crumbling?
Use a long, thin-bladed knife dipped in warm water and wiped after each cut.
5. Does the glaze remain sticky?
No, after sitting in the fridge for 1-2 hours, it sets well enough that you can stack the pieces on top of each other without issues.
Nutritional Values
One piece (out of 26 servings) has approximately:
- 200 kcal
- 5 g protein
- 9 g fat
- 28 g carbohydrates
The glaze and coconut add the most calories. It's not a diet cake, but it's filling and festive.
Storage and Reheating
The cake keeps in the fridge for up to 5 days in a closed container. Don't stack them until the glaze has fully set. No reheating is needed; it can be served cold or at room temperature. If you want to keep them longer, you can freeze them (without coconut; add the coconut after thawing), and they should thaw slowly in the fridge.
Quick Info
Total time: 1 hour and 45 minutes (including 45 minutes for baking + cooling, the rest for assembly)
Servings: 24-28 pieces, depending on how you cut it
Difficulty: medium (especially the soaking part for the cubes)
Ingredients
For the base:
- 400 g all-purpose flour
- 1 egg
- 1 tablespoon honey (20-25 g)
- 50 g margarine (or butter)
- 200 ml milk
- 2 packets of vanilla sugar (16 g total)
- 1 teaspoon baking powder (10 g)
- 150 g granulated sugar
For the glaze:
- 250 g powdered sugar
- 200 g butter (82% fat) (or margarine)
- 30 g cocoa powder
- 150 g cooking chocolate
- 6 tablespoons milk (approx. 90 ml)
- 1 vial of rum essence (or to taste)
For rolling:
- 250 g shredded coconut
Instructions
1. Take the egg and butter (or margarine) out of the fridge at least 15 minutes before starting.
2. In a large bowl, combine the sugar, vanilla sugar, honey, and softened margarine. Mix well with a mixer or a large spoon until you achieve a smooth mixture.
3. Add the egg and mix until incorporated. Gradually pour in the milk.
4. Sift the flour together with the baking powder. Fold them into the liquid mixture and mix briefly to avoid lumps. The batter will be quite thick but still pourable.
5. Line a baking tray of approximately 35x30 cm with parchment paper. Pour in the batter and level it with a damp spatula.
6. Bake in a preheated oven at 180°C (without convection) for 30-35 minutes. It's done when it's lightly browned and passes the toothpick test.
7. Remove the base from the tray and let it cool completely on a wire rack or parchment paper.
8. Once cool, cut the base into strips, then into cubes or rectangles, depending on how large you want the pieces.
9. For the glaze, place the powdered sugar, cocoa powder, chopped chocolate, milk, and butter in a heavy-bottomed pot. Heat over low heat, stirring continuously until everything melts and you have a smooth, somewhat liquid cream. Finally, add the rum essence and remove from heat.
10. Place the shredded coconut in a deep plate.
11. Using two forks, take each piece of the base, dip it completely in the glaze, remove it, and let it drain for a few seconds. Then roll it well in the coconut, ensuring it sticks to all sides.
12. Place the glazed pieces on a plate lined with parchment paper and refrigerate for 1-2 hours to allow the glaze to set.
Why I make this recipe often
The cake keeps well in the fridge, doesn't dry out quickly, is easy to transport and share. The base remains soft, and if you leave it overnight in the fridge, the glaze and coconut bind beautifully. It's suitable for parties, packed lunches, or days when you need something that won't crumble easily. You can also play around with the ingredients if you feel like trying something different.
Tips and Variations
Tips
- The base must be allowed to cool completely; otherwise, it will break when glazing.
- The glaze should be used warm but not hot. If it thickens, place the pot on low heat for a few seconds.
- Don't leave the cubes in the glaze for too long—just enough to coat them completely.
- Don't cut the cubes too small; they become difficult to handle when glazing.
Substitutions
- You can use butter instead of margarine for the base. The texture will be a bit more tender but not very different.
- If you don't have cooking chocolate, you can use dark chocolate with over 50% cocoa.
- The rum essence can be replaced with a little strong coffee for a different flavor.
- Coconut can be swapped with ground nuts or chopped hazelnuts if you prefer.
Variations
- Add grated lemon zest to the base for extra flavor.
- For a denser texture, reduce the milk slightly (by 20-30 ml).
- You can add a bit of brandy or another flavored alcohol to the glaze if there are no kids around.
Serving Ideas
- Cut into squares and placed on small plates, they look great at a buffet.
- You can pack the cake in cardboard boxes; the cubes won't stick together once the glaze has set.
- It pairs well with black tea or bitter coffee as it's quite sweet.
Frequently Asked Questions
1. My base turned out dry; what can I do?
Make sure you don't bake it too long or use too little fat. The batter should be thick but not too stiff. Try reducing the baking time by 5 minutes next time.
2. Can I make the cake a day in advance?
Yes, I actually recommend it. It keeps well in the fridge, cuts more neatly, and the glaze sets perfectly.
3. Can I use something else instead of coconut?
Yes, you can use ground nuts or hazelnuts in the same quantity. The texture will be different, but it will turn out just as well.
4. How do I cut the base without it crumbling?
Use a long, thin-bladed knife dipped in warm water and wiped after each cut.
5. Does the glaze remain sticky?
No, after sitting in the fridge for 1-2 hours, it sets well enough that you can stack the pieces on top of each other without issues.
Nutritional Values
One piece (out of 26 servings) has approximately:
- 200 kcal
- 5 g protein
- 9 g fat
- 28 g carbohydrates
The glaze and coconut add the most calories. It's not a diet cake, but it's filling and festive.
Storage and Reheating
The cake keeps in the fridge for up to 5 days in a closed container. Don't stack them until the glaze has fully set. No reheating is needed; it can be served cold or at room temperature. If you want to keep them longer, you can freeze them (without coconut; add the coconut after thawing), and they should thaw slowly in the fridge.