Rolled in coconut

Coconut Coated Cake – An Irresistible Delight

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12

This coconut-coated cake is a delicious dessert that brings together textures and flavors in an absolutely fascinating way. The soft and fluffy base is covered with a sweet and aromatic syrup, and each piece is coated with coconut flakes, creating a unique tasting experience. The origins of this recipe are lost in the mists of time, yet its charm remains constant, being a favorite among many homemakers.

The ingredients for this dessert are simple but have the power to transform an ordinary day into a special one. Let's get started!

Ingredients for the Base:

- 100 g margarine or butter (make sure it’s at room temperature for easier incorporation)
- 300 g sugar (preferably fine sugar for a smoother texture)
- 400 g flour (you can use wheat flour, but for a healthier version, you can experiment with whole wheat flour)
- 5 eggs (choose fresh eggs, preferably from free-range chickens)
- 3 tablespoons honey (honey adds moisture and a subtle flavor)
- 1 packet baking powder (dissolved in a little warm milk)
- 200 ml milk (you can use plant-based milk for a vegan version)
- 300 g coconut flakes (make sure they are unsweetened to control the sweetness)

Ingredients for the Syrup:

- 200 g margarine or butter (use butter for a richer taste)
- 250 g sugar (brown sugar can add a caramelized note)
- 3 tablespoons cocoa (choose high-quality cocoa for an intense flavor)
- 100 ml milk (you can use coconut milk for an extra flavor boost)
- Rum essence to taste (adds an unmistakable aroma to the dessert)

Step by Step: Preparing the Cake

1. Preparing the Base: Start by separating the egg whites from the yolks. Whip the egg whites with 5-6 tablespoons of sugar until you get a glossy meringue. It is essential that the egg whites are at room temperature for a more stable foam.

2. In a separate bowl, mix the yolks with the baking powder dissolved in milk, a pinch of salt, melted margarine (or butter), the remaining sugar, honey, milk, and flour. Make sure to mix all the ingredients well so that there are no lumps.

3. Combining the Ingredients: Gently fold the meringue into the yolk mixture, stirring from the bottom up to preserve the air in the foam. This will give your cake a light and fluffy texture.

4. Baking: Preheat the oven to 180°C. Prepare the baking tray by lining it with parchment paper or greasing it with oil and dusting with flour. Pour the mixture into the tray and bake for 25-30 minutes. Test with a toothpick to ensure the base is well-baked.

5. Preparing the Syrup: While the base is baking, you can prepare the syrup. Melt the margarine (or butter) in a saucepan over low heat, add the sugar, and stir until melted. Add the cocoa, milk, and rum essence, letting it simmer gently for 3 minutes. The syrup should be smooth and glossy, and its aroma will fill the kitchen.

6. Assembling the Cake: Once the base has completely cooled, cut it into squares or rectangles. Take each piece and dip it into the cold syrup, ensuring it is well covered on all sides, but do not let it soak too long to avoid excessive sogginess.

7. Coating in Coconut: After each piece is dipped in syrup, roll it in the coconut flakes, making sure it is evenly coated. Now your coconut-coated cake is almost ready!

8. Serving: Let the cake rest for a few hours, ideally overnight, for the flavors to blend perfectly. Serve with a cup of coffee or aromatic tea, and for an extra touch of elegance, you can add a scoop of vanilla ice cream on the side.

Useful Tips

- If you want a more intense cocoa flavor, you can add an extra tablespoon to the syrup.
- Replace the coconut flakes with chopped nuts or hazelnuts for a different texture profile.
- Use maple syrup instead of honey for a vegan version of the recipe.
- You can experiment with different flavors by adding cinnamon or vanilla to the base mixture.

Nutritional Information

- Calories per serving: approximately 250 kcal
- Fat: 12 g
- Carbohydrates: 33 g
- Protein: 4 g

This coconut-coated cake is not just a dessert but an experience that can bring joy at any moment of the day. Give it a chance in your kitchen and get ready to enjoy every bite!