Coconut rolled dessert cake

The dessert we will prepare today is a true delicacy, the coconut rolled cake. This recipe has been passed down from generation to generation and is undoubtedly one of the most beloved cakes. With a fluffy base and a rich glaze, rolled in coconut, each bite is an explosion of flavor. It is a simple recipe, but with an immense impact on festive tables or gatherings with loved ones.

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Number of servings: 12

Ingredients for the base:
- 3 eggs
- 250 g sugar
- 80 g butter (80% fat), at room temperature
- 200 ml milk
- 3 tablespoons warm honey
- 370-400 g flour
- 1 teaspoon baking powder
- 1 tablespoon grated orange peel
- 2 teaspoons vanilla essence

Ingredients for the glaze:
- 400 g butter (65% fat)
- 250 g sugar
- 12 tablespoons milk
- 80 g cocoa
- 3-4 tablespoons rum essence
- 350 g coconut

Preparing the base:
1. Start by preheating the oven to 180°C. This step is essential, as a well-heated oven ensures even baking.
2. In a large bowl, add the eggs and sugar. Use a mixer to beat them together. Continue until the mixture doubles in volume and becomes slightly frothy. This is when the air is incorporated, helping the base to be fluffy.
3. Add the soft butter, milk, honey, vanilla essence, and grated orange peel. Mix everything until well combined.
4. In another bowl, sift the flour together with the baking powder to eliminate any lumps. Gradually add the flour mixture to the wet mixture, stirring with a spatula or wooden spoon. Be careful not to overmix – we want to keep the air in the mixture.
5. Line a 34x36 cm baking tray with parchment paper, then pour in the base mixture and level it with a silicone spatula. This will ensure even baking.
6. Place the tray in the preheated oven and bake for 25-30 minutes. Do the toothpick test: if it comes out clean, the base is ready! Once baked, remove it from the oven and let it cool completely.

Preparing the glaze:
1. In a saucepan, add the butter, sugar, milk, and cocoa. Place the saucepan over low heat and stir constantly until the butter and cocoa are completely dissolved. This decadent syrup will coat the cake and add a layer of richness.
2. Once the mixture begins to boil, let it simmer for about 5 minutes, stirring frequently. Then, remove the saucepan from the heat and add the rum essence. Let the glaze cool slightly, but not so much that it hardens.

Assembling the cake:
1. After the base has cooled, trim the edges and remove them. Then, cut the cake into rectangles or squares, depending on your preference.
2. Prepare a tray to place the finished cake. Each piece of cake should be rolled in the glaze, ensuring it is well covered.
3. After covering the cakes with glaze, roll them in coconut. This step not only adds a fantastic flavor but also a crunchy texture that contrasts beautifully with the fluffy base.
4. Place the rolled cakes on a tray, cover them, and let them chill for at least 1 hour. This will allow the glaze to set and become slightly crispy.

Serving suggestions:
Serve the coconut rolled cake alongside a cup of hot coffee or a fragrant tea. This combination will highlight the sweetness of the cake and enhance the tasting experience. You can also add vanilla ice cream for a cold and creamy contrast.

Nutritional benefits:
This cake contains protein from the eggs and healthy fats from the butter, while the coconut adds fiber and essential minerals. However, it is best enjoyed in moderation, considering the sugar and calorie content. One serving has approximately 350 calories, so it is recommended to serve it as an occasional dessert.

Frequently asked questions:
- Can I use other types of flour? Yes, you can experiment with whole wheat flour or almond flour, but keep in mind that the texture and flavor may vary.
- How can I make the cake less sweet? You can reduce the amount of sugar in the base and glaze. Additionally, you can use dark chocolate instead of cocoa for a more intense and less sweet flavor.
- Does it keep well? Yes, the coconut rolled cake can be stored in the refrigerator for a few days, covered, but it is best enjoyed fresh.

This coconut rolled cake recipe is perfect for any occasion, whether you are celebrating a special event or simply want to indulge in a delicious dessert. Enjoy!

 Ingredients: Base: 3 eggs, 250 g sugar, 80 g butter (80% fat), 200 ml milk, 3 tablespoons warm honey, 370-400 g flour, 1 teaspoon baking powder, 1 tablespoon grated orange peel, 2 teaspoons vanilla essence. Icing: 400 g butter (65% fat), 250 g sugar, 12 tablespoons milk, 80 g cocoa, 3-4 tablespoons rum essence, plus 350 g coconut.

 Tags:  coconut rolled cake for santa claus sponge cake coconut chocolate glaze powdered cake