My grandmother is wonderful at cooking food, but her desserts are unmatched to anything you can buy. Here is her recipe for a chocolate-coconut crusted cake. If you would like to skip reading I have attached the youtube video for this recipe at the bottom of the post!
The cake is spongy and moist, and melts in your mouth! This is a pandispan recipe which means that you will use equal parts egg – sugar – and flower.
For this recipe we used the following measurements:
for the batter
- 6 eggs
- 6 spoonfulls of sugar
- 6 spoonfulls of flour
- pinch of salt
for the coating
- 100 grams of cocoa powder
- 2-3 spoonfulls of sugar
- essence of rum
- a cup or two of water
Split the whites from the yolks and beat the whites. Add a pinch of salt, beat in sugar and fold in the flour. For the sauce in a sauce pan mix sugar, cocoa powder, and water and simmer. Once the mixture is equally mixed and has cooled a bit add in the essence of rum.
Once the cake is done baking (start for 15 min at 350 degrees, keep checking it with a toothpick) cut it into cubes. Dip the cubes into the sauce on all sides and set on a plate to rest for 30 seconds, then coat in coconut powder and enjoy!