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
- 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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