Description
If you are fond of coconut and chocolate, then these are calling your name—even if you aren’t an Aussie!
Ingredients
- FOR THE CAKE:
- 2 whole Eggs
- 7 Tablespoons Butter, Softened
- 3 Tablespoons Agave Or Honey
- 2-½ Tablespoons Cinnamon
- 2-½ cups Flour
- 1 teaspoon Baking Powder
- 3 Tablespoons Water Or Milk
- FOR THE COATING:
- 1 cup Butter
- 4 Tablespoons Cocoa Powder
- 2 Tablespoons Honey Or Agave
- ½ cups Milk
- 3 drops Rum Essence
- 7 ounces, weight Shredded Coconut
Preparation
Beat eggs, butter and agave until pale. Mix cinnamon, flour, and baking powder. Add dry ingredients to butter mixture, alternating with water or milk. Mix until smooth.
Pour the pastry into a 10 x 8 ¼ inch (25cm x 21cm) baking tray. Bake in preheated oven at 350ºF (180ºC) for half an hour.
Meanwhile, prepare the coating. Melt butter, cocoa powder, honey, milk and rum essence in a big saucepan until cocoa powder is completely dissolved.
When cake has done baking, remove from oven and let cool slightly. Slice into squares.
Use toothpicks to dip the pieces into the chocolate and roll them quickly in coconut, coating evenly. Leave on a cooling tray to dry or put them in the fridge to cool and dry faster if you can’t wait to dig in.
