If you love coconut and chocolate, then these are calling your name, even if you’re not Australian!
- FOR THE CAKE:
- 2 whole Eggs
- 7 tablespoons Softened butter
- 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 Essence of Rum
- 7 ounces, weight Grated coconut
Beat the eggs, butter and agave until they whiten. Combine cinnamon, flour and baking powder. Add the dry ingredients to the butter mixture, alternating with water or milk. Blend until smooth.
Pour the batter into a 10 x 8 ¼ inch (25 cm x 21 cm) baking sheet. Bake in preheated 350ºF (180ºC) oven for half an hour.
Meanwhile, prepare the coating. Melt the butter, cocoa powder, honey, milk and rum essence in a large saucepan until the cocoa powder is completely dissolved.
When the cake is baked, remove from the oven and let cool slightly. Slice into squares.
Use toothpicks to dip the pieces in the chocolate and quickly roll them in the coconut, coating them evenly. Let them dry on a cooling tray or put them in the fridge to cool and dry faster if you can’t wait to dig.