Name: Chocolate-dipped coconut cake squares
Yield: 1 pan
Cuisine: Slovak
Ingredients: 4 Eggs; 1 packet Vanilla sugar (20 g); 200 g Sugar; 200 ml Milk; 200 g All-purpose flour; 1 packet Baking powder (12 g); 350 ml Milk; 100 g Dark chocolate; 3 tbsp Cocoa powder; 3 tbsp Granulated sugar; 150 g Butter; 250-300 g Shredded coconut (desiccated)

Instructions

Tip: tap a step to mark it as done.

Separate the eggs, placing the whites and yolks in two bowls. Beat the egg whites with half the sugar until thick and foamy.
Beat the egg yolks with the remaining sugar and vanilla sugar. Combine the flour with the baking powder, then gradually add it and the milk to the yolk mixture until the batter is smooth. Fold in the beaten egg whites in batches. Pour the batter into a greased baking pan and bake in a preheated oven at 180 °C (350 °F) for about 25 minutes.
Cut the cooled cake into small rectangles. In a small saucepan, melt the chocolate in the milk, then add the cocoa powder, sugar, and butter. Dip each rectangle in the chocolate glaze, then coat it in coconut.
Refrigerate the finished cake squares for at least half an hour to set. Store in a cool, dry place.

Tip: Keep the glaze warm and fluid in a saucepan over the lowest heat while coating the cake. Turn the squares in the glaze using two forks and let the excess drip off before placing them in the coconut.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 327 kcal
Protein: 5.3 g
Carbohydrates: 32 g
of which sugars: 19 g
Fat: 21 g
of which saturates: 15 g
Fiber: 3.6 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kokosové kocky máčané v čokoláde – kokosoví ježkovia