Rolled in coconut

Name: Rolled in coconut - Amelia K.
Ingredients: Base: 4 eggs; 200 g sugar; 200 g flour; 4 tablespoons oil; 1/2 packet baking powder. Glaze: 200 g margarine; 3 tablespoons cocoa; 200 g sugar; 100 ml milk; 1 vial rum essence; 200 g coconut.

Dessert - Rolled in coconut by Amelia K. - Recipia

Today it rained lightly almost all day and I didn't feel like going out, so I took advantage of the time and made the coconut-covered cake. It's one of those cakes that can be made without much effort, from simple ingredients, and it yields enough to last until the next day (although it rarely makes it that far at our place). The base is soft and doesn't require complicated techniques, and the glaze is made while the dough cools. Quick Info Total time: about 60 minutes Preparation time: 20 minutes Baking time: 20 minutes Servings: 20-24 cubes, depending on how you cut them Difficulty: easy Recipe type: simple homemade dessert, suitable for coffee or as a snack Ingredients Base: 4 eggs 200 g sugar 200 g flour 4 tablespoons oil 1/2 packet baking powder Glaze: 200 g margarine 3 tablespoons cocoa 200 g sugar 100 ml milk a bottle of rum essence For finishing: 200 g shredded coconut Preparation method 1. Break the eggs and separate the egg whites from the yolks. Put the egg whites in a large bowl and beat them with a mixer, gradually adding the sugar until you get a firm, shiny meringue. 2. Incorporate the yolks one by one, then pour in the oil and mix briefly, just until the mixture is uniform. 3. Put the mixer aside. Mix the flour with the baking powder, then gradually add it over the egg cream, using a spoon or spatula. Mix gently, with up-and-down movements, so as not to lose volume. 4. Pour the dough into a baking tray lined with parchment paper, approximately 20x35 cm. If you have a smaller tray, like I used (20x30 cm), the base will come out a little higher. Level it gently. 5. Place the tray in a preheated oven at medium heat (180°C). Bake for about 20 minutes or until the toothpick test in the middle passes (the toothpick should come out clean). 6. Remove the tray from the oven and let the base cool completely in the tray. 7. Once the base has cooled, cut it into appropriately sized cubes, as desired. 8. While the base is cooling, prepare the glaze: put the margarine, cocoa, sugar, milk, and rum essence in a small pot. Mix over low heat and let it come to a boil for a few minutes (2-3 minutes after it starts boiling). The glaze should be liquid but not too thin. Remove from heat and let it cool to room temperature, so you can work with it. 9. Place the shredded coconut on a large plate. 10. Using a fork, take a cube of the base, dip it on all sides in the glaze, then roll it well in the shredded coconut. Arrange the cakes on a platter. 11. Let them cool for a few hours or until the glaze has set a bit. The cake stays soft and flavorful. Why I make this recipe often This recipe is useful because the ingredients are basic, and the cake is made without complicated steps. It keeps well from one day to the next, the base doesn't dry out, and it's quite generous for guests or family. The fact that I can make it ahead of time and that it doesn't require pastry techniques helps me a lot. Tips and variations Tips Let the base cool completely before cutting; otherwise, it will crumble. Do not put the glaze too hot on the base, so it doesn't soften it too much. If you have patience, let the rolled cakes chill for an hour after assembling. When rolling the cubes, work with clean hands and change the fork if it sticks too much to the base. Substitutions You can use butter instead of margarine for the glaze if you prefer. The rum essence can be replaced with vanilla, but the rum flavor is classic for this cake. Variations You can replace half of the shredded coconut with ground nuts if you like. If you want, you can add some raisins to the base, but it's not traditional. The base can be subtly flavored with a little grated lemon peel for a different note. Serving ideas The cake goes well with coffee, milk, or tea. It can be packed in a box without any problems. It's suitable for platters with various types of homemade cakes. Frequently asked questions Can I use a different size of tray? Yes, you can use a smaller tray (20x30 cm), but the base will be taller. Adjust the baking time if you use a much larger or smaller tray. Can it be made without a mixer? It can be done, but it will be difficult to achieve a firm meringue by hand. With a mixer, the egg whites whip much more easily. What can I substitute for margarine in the glaze? Margarine can be replaced with butter, but the cake will have a different, richer flavor. How long does the cake last? It lasts well for two to three days at room temperature, in a closed box. After this time, the base starts to dry out, but it is still edible. Can it be frozen? I do not recommend freezing; the base and glaze change texture after thawing. Nutritional values Estimate for one serving (one slice/cube, approximately 50 g): Energy: 160-180 kcal Carbohydrates: 25 g Proteins: 2-3 g Fats: 6-8 g These values are estimates and may vary depending on the size of the cube and how much glaze/coconut sticks to each piece. Storage and reheating The cake can be stored at room temperature, in a lidded box, for up to 3 days. Reheating is not recommended; it is served at room temperature. If you want to keep it longer, store it in the fridge, but take the cubes out 15-20 minutes before serving to return to a softer texture. The cake does not lend itself to freezing.

Rolled in coconut

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