Ingredients
3 Eggs
7 tablespoon / 100g Butter
3 tablespoon Agave or sweetener of choice
2½ tablespoon / 20g Cinnamon
2½ cup / 300g Flour
1 teaspoon Baking powder
½ cup / 100 ml Water or coconut milk
Icing
10 tablespoon / 150g Butter
4 tablespoon Cocoa powder
2 Tablespoon Agave syrup or honey
½ cup / 100ml Milk
½ teaspoon Rum aroma or rum
Cover
7 oz / 200g Shredded coconut
Method:
Beat eggs, butter and sweetener of choice until light yellow.
Add alternately the cinnamon, flour, baking powder mixture and the milk. Mix them until smooth.
Pour the pastry into a small 8″ x 10″ / 20cm x 25cm baking tray. Put it in the preheated oven at 350ºF / 180ºC for half an hour.
Meanwhile make the coating:
Melt butter, cocoa powder, agave, milk and rum or rum aroma in a saucepan until cocoa powder is completely dissolved.
When cake is baked take the tray out of the oven and leave the cake cool down a bit. Then cut it into cube shapes.
Use tooth picks to dip the cubes into the chocolate.
Roll them quickly into the coconut to coat them evenly.
Leave them on a cooling tray to dry or put them in the fridge to cool down and dry faster if time is short.
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