Rhum – Coconut bites

The Austrians have a luscious treat that consists of two ingredients that go great together. This is chocolate that envelops a liquid core of Caribbean rum, which is then wrapped in a layer of finely grated coconut.

Obviously, for Christmas, the Australian cake, the Lamington, has a crazy success with its squares of chocolate cake coated with an outer layer of chocolate sauce and rolled in desiccated coconut. Needless to say, I love it. Here’s how to make those delicious coconut bites.

  • 60g softened butter
  • 250g icing sugar
  • 2 eggs
  • 40 g of cocoa
  • 90 ml of milk
  • 250g of flour
  • 1/2 tablespoons baking powder
    Chocolate sauce
  • 250 g of butter
  • 160 g of chocolate
  • 200 g icing sugar
  • 125 ml of rum
  • coconut flakes

Mix the butter and sugar. Add eggs. Stir in flour, baking powder, cocoa and milk. Fill into a baking tray of 25×30 cm. Bake at 165 ° C for 20 minutes. Let it cool a bit. Cut into pieces of 2×2 cm.

Melt the chocolate with butter. Add sugar and rum.

Dip the bites completely into the chocolate and roll them in coconut flakes.

These moorish bites keep for several weeks in a Tupperware, in the fridge, garage, cellar or loft.

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