Coconut cubes

Ingredients for 1 servings:

• 250 g powdered sugar
• 250 g flour, smooth
• 90 ml milk
• 60 g butter, soft
• 50 g desiccated coconut
• 40 g cocoa powder
• ½ pack of cream of tartar baking powder (8 g)
• 2 large eggs
• 1 tbsp vanilla sugar
• 1 pinch of salt
• Butter for the mold
• Flour for the mold
• 250 g coconut oil
• 200 g powdered sugar
• 160 g chocolate (cooking chocolate) or couverture, dark
• 125 ml rum (domestic 38% vol.)
• n. B. Desiccated coconut for rolling

Instructions

Working time approx. 25 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

perfect during Advent or as a little treat in between

Preheat the oven to 165°C. For the dough, cream the room-temperature butter with a pinch of salt, the vanilla sugar, and the sifted powdered sugar in a bowl until fluffy. Add the milk and both eggs and beat briefly again. Sift the flour and cocoa powder and add them to the fluffy mixture along with the baking powder. Now fold in the desiccated coconut and mix everything well. Pour the dough into a buttered and floured, rectangular baking or casserole dish (approx. 25 x 35 cm) and bake for approx. 20-25 minutes. Do the skewer test! When the dough is done baking, leave it in the baking dish for a short while and then let it cool on a wire rack. Then cut it into small, approx. 2.5 cm cubes and set aside. Now slowly melt the coconut oil in a larger bowl over a bain-marie. Add the powdered sugar and mix with a whisk. Add the cooking chocolate or couverture, broken into smaller pieces, and melt everything gently. Whisk until a dark, liquid, homogenous mixture forms. Let it cool slightly and then add the rum. In the meantime, pour approximately 200–300g of desiccated coconut into a separate baking dish or bowl. Set aside. Now briefly dip the small, previously cut cubes into the prepared chocolate (I always do this with a fork), absorb some of the liquid, then let it drain, and then roll them in the prepared coconut. Store in a cookie tin. I shake the cubes around a bit in the baking dish to ensure they are well coated. It’s like breading schnitzel. The cubes still taste quite strongly of rum in the beginning, so we always let them sit in the cookie tin for 1–3 days. The alcohol evaporates quite quickly, leaving only the rounded, rum-chocolate flavor. Tip: If you have any leftover coconut flakes, you can either add them to the finished cubes in the cookie jar, or mix them with the dipping mixture and any leftover dough crumbs until a slightly thick mixture forms. Once solidified, shape them into small chocolates. They’ll keep for several days. I found the recipe in an old, rather tattered recipe book belonging to my long-deceased great-grandmother, and we’ve been making these coconut cubes using this exact recipe for years.