Grandma’s Chocolate Glazed Coconut Cubes
My Childhood Memory
These coconut cubes are very well known in all Hungarian families. My grandma made them lot of times. This recipe is very easy to make. One of my Hungarian friends who is living in the USA posted coconut cubes on the Facebook yesterday. I remembered a lot of beautiful memories. My grandma baked wonderful cakes and cookies always and these coconut cubes were one of my favorites. I was very happy to help her when I was little girl. My job was to cover the chocolate glazed sponge cubes with shredded coconut. I ate a few cubes while I helped, and my grandma always allowed that. She had sweet tooth and I inherited this virtue from her. I make a gluten and lactose free version of this delicacy.
Coconut Flour and Almond Flour
My grandma made it from wheat flour, but we changed lifestyle and I had to find the best option to substitute that. This sponge cake is made from coconut flour and almond flour mixture. They are perfect substitutes. More eggs must be used for this batter than for the original one because it does not contain gluten, the elastic glue of the wheat flour. This batter is as airy and fluffy as traditional.
Lactose Free Butter or Ghee
This dessert is not paleo because it is not dairy free. I use lactose free butter for the glaze. I tried to replace the butter with coconut oil, but I was not happy with the result. Ghee is also a good substitute, but it has a special taste. Anyone who loves ghee’s flavor, use it instead of the butter in this recipe. Next time I will try to make the glaze with cocoa butter and inform you about my experience.
Pretty Dessert Cubes
Grandma’s Chocolate Glazed Coconut Cubes
Equipment
- 23 x 23 x 4.5 cm square baking tin
Ingredients
For the butter
- 4 medium eggs
- 4 large eggs
- 6 tbsp honey
- 1 pinch salt
- 2 tsp vanilla extract
- 80 gram almond flour
- 90 gram coconut flour
- 1 tsp baking powder gluten free
For the glaze
- 200 gram lactose free butter or ghee if you like its taste
- 2 tbsp honey
- 5 tbsp cocoa powder organic
- 120 ml almond milk
For coating
- 140 gram shredded coconut
Instructions
- Preheat the oven to 175 C. Line a 23 x 23 x 4.5 cm square baking tin with parchment paper.
- Make the batter. Whisk eggs, honey, vanilla extract and a pinch of salt with electric hand or stand mixer for 4 minutes, until it’s creamy and its size is doubled.
- Mix almond flour, coconut flour and baking powder and add this mixture to the whisked eggs mixture. The batter should be creamy.
- Pour the batter into the lined tin and bake for 25-28 minutes until a toothpick comes out clean when inserted.
- While the sponge cake is chilling, make the glaze. Melt butter and honey on medium low heat in a pan, add cocoa powder and combine. Add almond milk and stir constantly. Do not boil the glaze! It should be a bit runny but creamy.
- Cut the sponge cake to same size cubes and turn them into the warm chocolate glaze. The sponge cake slightly absorbs the glaze, about 1 - 1.5 mm deep.
- Then coat them with shredded coconut.
- Let chocolate glazed coconut cubes rest for 15 minutes and serve. Enjoy!