Coconut rolled cake

Coconut Coated Cake

Who doesn't love a fluffy cake coated in coconut that brings smiles to the faces of loved ones? The coconut coated cake is a dessert that evokes pleasant memories and unforgettable moments. This recipe is inspired by the best cake I've ever had, made with a lot of love by my mother-in-law. I want to share not only the recipe but also the joy of creating a dessert that delights and brings happiness in every bite. Moreover, it is a simple and quick recipe, perfect for any occasion.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 16

Ingredients

For the base:
- 3 eggs
- 250 g sugar
- 80 g butter (80% fat), at room temperature
- 200 ml milk
- 3 tablespoons warm honey
- 400 g flour
- 1 teaspoon baking powder
- 1 tablespoon grated orange peel
- 2 tablespoons vanilla essence

For the syrup:
- 400 g butter (65% fat)
- 250 g sugar
- 12 tablespoons milk
- 80 g cocoa
- 4 tablespoons rum essence
- 350 g grated coconut

Preparation

1. Start by preparing all the ingredients. Make sure the butter is at room temperature for easy incorporation. Also, ensure the eggs are at room temperature, as they whip better and help the cake be fluffy.

2. In a large bowl, beat the eggs with the sugar and butter using an electric mixer. Continue mixing until the mixture becomes airy and doubles in volume. This is the stage where air begins to form in the cake, contributing to its fluffy texture.

3. Add the milk, honey, vanilla essence, and grated orange peel to the egg mixture. Mix well until everything is homogenized.

4. Sift the flour together with the baking powder and gradually add it to the wet mixture. Use a silicone spatula to mix, being careful not to incorporate too much air, but ensuring there are no lumps of flour.

5. Preheat the oven to 180°C (350°F). Prepare a 34x36 cm baking tray by lining it with parchment paper. Pour the base mixture into the tray and level it evenly with a spatula.

6. Place the tray in the preheated oven and bake the cake for 25-30 minutes. Check if it's done using the toothpick method – if it comes out clean, the cake is baked.

7. Remove the cake from the oven and let it cool. Once cooled, trim the edges of the cake, then cut the cake into long, equal pieces.

Preparing the syrup

8. In a saucepan, add the butter, sugar, milk, and cocoa. Place over medium heat and stir constantly until the butter and cocoa are completely dissolved. Let it boil for a few minutes, then remove from heat.

9. Add the rum essence and let the syrup cool slightly. The warm syrup will help the cake absorb the flavors better.

10. Take each piece of cake and dip it in the syrup, ensuring it is well coated. Then, roll each piece in the grated coconut until fully covered.

11. Arrange the coated cakes in a tray, cover them, and let them cool for at least an hour. This time will allow the flavors to seep into the cake and the glaze to set.

Practical tips

- You can experiment with flavors by adding cinnamon or nutmeg to the syrup for an even more unique taste.
- If you want a crunchier texture, you can add chopped nuts or almonds to the coconut.
- Serving the cake with warm chocolate sauce or vanilla ice cream will turn the dessert into a decadent feast.

Nutritional values

This cake is high in calories, but it also provides a considerable energy boost due to the sugar and fats from the butter. A serving has approximately 350 calories, so it's best enjoyed in moderation. The coconut adds fiber and healthy fats, while the eggs contribute quality protein.

Frequently asked questions

1. Can I use another type of sweetener?
Yes, you can replace sugar with honey or a natural sweetener, but you will need to adjust the quantities to achieve the desired consistency.

2. How can I store the cake?
The coconut coated cake stores very well in the refrigerator, in an airtight container, for about a week.

3. Can it be frozen?
Yes, you can freeze the coated cakes. Make sure they are well packaged, and when you take them out, let them thaw at room temperature.

This coconut coated cake is not just a dessert but an unforgettable experience. Whether you prepare it for a special occasion or simply to indulge yourself, it is impossible not to fall in love with every bite. I invite you to try this recipe and share the joy with your loved ones. Enjoy!

 Ingredients: For the dough: 3 eggs, 250 g sugar, 80 g butter (80% fat), 200 ml milk, 3 tablespoons warm honey, 400 g flour, 1 teaspoon baking powder, 1 tablespoon grated orange peel, 2 teaspoons vanilla essence. The syrup: 400 g butter (65% fat), 250 g sugar, 12 tablespoons milk, 80 g cocoa, 4 tablespoons rum essence, 350 g coconut.

 Tags:  coconut cake