Coconut rolled dessert cake
Coconut Coated Cake – A Sweet Encounter with Memories
Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 16 delicious cubes
Who doesn’t remember childhood, when sweets seemed to be the greatest joys? The coconut coated cake is a dessert that undoubtedly brings back those simple and beautiful moments. This quick and easy dessert, with a unique taste, is easy to prepare and perfect for any occasion, from gatherings with friends to family parties or simply to indulge ourselves during the week.
Ingredients needed
*For the base:*
- 200 g sugar – an essential ingredient that will add sweetness and texture.
- 200 g flour – will provide structure to the cake.
- 4 tablespoons oil – adds moisture and helps achieve a fluffy base.
- 4 eggs – the basic components that help bind the ingredients.
- 1 packet baking powder – to make the cake rise beautifully.
*For the glaze:*
- 200 g margarine or butter – butter will provide a rich taste and creamy texture.
- 200 g sugar – to sweeten the glaze and give it a pleasant consistency.
- 100 ml milk – will make the glaze more fluid and easier to apply.
- 1 essence of rum – for a touch of flavor, adding a hint of refinement.
- 200 g coconut – to give that coated appearance and a tropical taste.
- 2 tablespoons cocoa – for a color contrast and an intense chocolate flavor.
Preparing the base
1. Beat the egg whites: In a large bowl, beat the egg whites with a mixer on high speed until you achieve a firm foam. This step is essential to give the cake an airy texture.
2. Add the sugar: Continue mixing and gradually add the sugar until it completely dissolves and you obtain a glossy foam.
3. Incorporate the yolks: Add the yolks one at a time, mixing well after each.
4. The oil: Begin to gradually incorporate the oil, mixing with a spatula to avoid losing air in the mixture.
5. The flour and baking powder: Sift the flour together with the baking powder and gradually add it to the mixture, mixing gently to avoid developing gluten.
6. Baking: Pour the batter into a 20x30 cm baking pan lined with parchment paper. Bake in a preheated oven at 180 degrees Celsius for 20 minutes. Check if it’s ready by inserting a toothpick in the center; it should come out clean.
7. Cooling: Remove the cake from the oven and let it cool completely on a rack.
Preparing the glaze
1. Boil the ingredients: In a small pot, mix the milk, sugar, cocoa, and margarine or butter. Place on low heat and stir constantly until the butter and sugar completely melt.
2. Add the rum essence: Once you have a smooth glaze, take the pot off the heat and add the rum essence. Let the glaze cool slightly to thicken.
Coating the cake
1. Cutting the cake: Once the base is completely cooled, cut it into equal-sized cubes.
2. Coating: Take each cube of base, dip it in the glaze, then roll it in coconut. Make sure each piece is well covered.
3. Finalizing: Continue the process for each cube until all are prepared. Place them on a platter and let them dry a bit.
Serving suggestions and combinations
The coconut coated cake is delicious and can be served alongside a scoop of vanilla ice cream or with a cup of fruit tea. If you want to elevate it, you can add a drizzle of caramel or a splash of melted chocolate on top.
This cake pairs perfectly with a warm drink, like a cappuccino or hot cocoa, making each bite a true delight.
Nutritional benefits
This cake contains simple ingredients but with nutritional benefits. Eggs are an excellent source of protein, and coconut brings fiber and healthy fats. However, it is good to know that this dessert is best consumed in moderation, considering the sugar and fat content.
Frequently asked questions
1. Can I use olive oil instead of regular oil? Yes, but make sure to choose a neutral-tasting olive oil so it doesn’t affect the cake’s flavor.
2. What can I use instead of margarine? Butter is an excellent choice, but you can also opt for coconut oil for a more exotic taste.
3. How can I make the cake less sweet? Reducing the amount of sugar in the base and glaze is a simple solution. You can also use a natural sweetener.
Possible variations
- Replace the coconut with ground almonds for a different taste.
- Add some chocolate chips to the batter for an extra flavor boost.
Tips for a perfect result
- Make sure all ingredients are at room temperature before starting the preparation.
- Do not open the oven during baking to avoid the bases dropping.
- Let the cake cool completely before glazing to avoid melting the glaze.
So, don’t wait any longer! Get to work and enjoy a delicious cake that will not only delight your taste buds but also bring a touch of nostalgia in every bite. Enjoy!
Ingredients: Base: 200 g sugar, 200 g flour, 4 tablespoons oil, 4 eggs, 1 packet baking powder. Glaze: 200 g margarine or butter, 200 g sugar, 100 ml milk, 1 essence rum, 200 g coconut, 2 tablespoons cocoa.
