Coconut cubes

There are many variations for these coconut cubes, but today I will write exactly how my sister does it, with a classic sponge cake base, just slightly adapted. The recipe is suitable for a large tray, 45x35 cm. I have tested it several times and it is one of those tray desserts that is easy to cut and good for many servings. It may seem like a lot at first glance, but it works up quickly and there are no leftovers. The rolling of the cubes is a bit tedious, but not complicated.

Quick Info

Total time: about 2 hours (including cooling and finishing)
Preparation time: 25-30 minutes
Baking time: 30-35 minutes
Servings: 40-45 cubes (depending on how you cut)
Difficulty: medium, especially for rolling and finishing
Recipe type: tray dessert, suitable for festive days, meals with many people, or trays to take to school/work

Ingredients

For the base (sponge cake):
- 9 eggs
- 2 packets of vanilla sugar
- 10 tablespoons of sugar
- 10 tablespoons of flour
- 1/2 packet of baking powder

For the cream:
- 500 ml of milk
- 350 g of sugar
- 1 pack of margarine (Rama) – 250 g
- 200 g of cooking chocolate (one bar)
- 3 tablespoons of cocoa
- 1 essence of rum

For finishing:
- 250 g of grated coconut

Optional: instead of coconut, you can use ground walnuts or hazelnuts if you want a different texture on the outside.

Preparation Method

1. Preparing the base:
- Start by separating the eggs. Put the egg whites in a large bowl with a pinch of salt and mix until they become a stiff, glossy foam.
- Gradually add the sugar, mixing well after each addition, until you achieve a stable meringue.
- Incorporate the egg yolks and the two packets of vanilla sugar one at a time, continuing to mix on low speed.
- Mix the flour with half a packet of baking powder.
- Fold the flour into the egg mixture with a spatula, using gentle bottom-up motions to avoid losing air in the mixture. Do not mix too much, just enough to combine.
- Prepare the tray (45x35 cm) – grease with a bit of margarine and place baking paper.
- Pour the mixture into the tray, leveling it gently with a spatula.
- Bake in a preheated oven at 180°C for about 30-35 minutes. It’s done when a toothpick comes out clean – if it does, the base is baked.
- Remove the tray and let it cool completely before cutting.

2. Cutting the base:
- After the base has cooled completely, cut it into suitable cubes, neither too small nor too large. A reasonable size is about 4-5 cm wide.

3. Preparing the cream:
- In a pot, put the milk, sugar, and vanilla sugar (if you have any left). Heat over medium heat until boiling.
- In a small bowl, mix the broken chocolate and cocoa with a few tablespoons of cold milk to avoid lumps.
- When the milk is boiling, add the chocolate and cocoa mixture. Mix well.
- Let it come to a boil a few times until everything is melted and homogeneous.
- Add the margarine cut into pieces, stirring until completely dissolved.
- Turn off the heat and add the rum essence.
- The cream should be warm when you move to the next step. If it cools too much in the meantime, put the pot back on low heat to return it to a liquid state.

4. Finishing the cubes:
- Prepare a platter or tray with coconut spread in a layer.
- Take each cube of base with a spatula and quickly dip it into the warm cream, just enough to be covered. Do not leave it long, otherwise, it will become too soft.
- Remove the cube from the cream and immediately roll it in the coconut, on all sides.
- Place them on a clean platter, without stacking them, until you finish all the base.
- Repeat until you finish all the cubes, ensuring the cream remains warm at all times.

Why I make this recipe often

This recipe is practical when I need a dessert for many people, without complicating things. The cubes are easy to cut, portion well, and remain moist even after a few days. You don’t need special techniques, and the ingredients are simple. The base doesn't crumble, and the cream holds well. And in terms of storage, they actually hold up well without issues.

Tips and Variations

Tips
- Cut the base only after it is completely cool, otherwise, it will break.
- If the cream thickens along the way, gently heat it, but do not boil it again.
- Work quickly when rolling, so the base doesn't soak too much.

Substitutions
- Coconut can be replaced with ground walnuts or ground hazelnuts. The texture will be different, but the result is good.
- You can use butter instead of margarine if you prefer, but the cream will be a bit greasier and denser.

Variations
- For a more intense flavor, add more rum essence, but be careful not to overpower the chocolate flavor.
- Milk chocolate can also be used, but the cream will be sweeter.

Serving Ideas
- The cubes look nice on a platter for events or festive meals.
- They can be wrapped two or three in baking paper for take-away snacks or school lunches.

Frequently Asked Questions

1. The base seems too high. Can I use a smaller tray?
- I recommend the large tray (45x35 cm), otherwise, the base will be too high and won’t absorb the cream well. If you use a smaller tray, adjust the proportions.

2. Can I use another type of chocolate in the cream?
- Yes, but I recommend cooking chocolate. If you use another type, adjust the sugar – milk chocolate is sweeter.

3. If I don’t have margarine, can I use butter?
- Yes, butter works, but the taste and texture of the cream are slightly different, especially when cold.

4. Do I need to cool the base completely before rolling it?
- Yes, otherwise you risk it crumbling and absorbing too much cream.

5. Can I prepare the cubes a day in advance?
- Yes, it’s actually better because the flavors meld together. Keep them cool, covered.

Nutritional Values

Estimated per cube (for 45 pieces, with the complete recipe): approx. 160 kcal; 18 g carbohydrates, 7 g fats, 2.5 g proteins. Values may vary depending on the size of the cubes and the amount of cream caught on each piece. It is a dessert with quite a bit of sugar and fats, not dietetic, but filling in a small portion.

Storage and Reheating

The cubes can be stored in the refrigerator, in a lidded container, for up to 4 days. They hold well, do not dry out, and after a day they taste even better. I do not recommend reheating. If you keep them at room temperature, only for quick serving, no more than 2 hours. The cubes do not lend themselves to freezing, as the base becomes too soft upon thawing.

 Ingredients: 9 eggs, 2 vanilla sugars, 10 tablespoons of sugar, 10 tablespoons of flour, 1/2 baking powder, 500 ml of milk, 350 g of sugar, 1 cube of margarine 250 g, 1 bar of cooking chocolate 200 g, 3 tablespoons of cocoa, 1 essence of rum, 250 g of coconut.

 Tags:  coconut cubes tavalita