1 teaspoon rum or vanilla extract (optional)

For coating: 200 g coconut flakes

Preparation method:
Preparation of sponge cake:

Preheat the oven to 180°C (top-bottom).

Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, gradually adding the sugar.

Add egg yolks, milk, oil and vanilla extract and mix gently.

Sift the flour with the baking powder and add to the mixture, mixing with a spatula until combined.

Pour the batter into a baking pan lined with baking paper (approx. 25×25 cm) and bake for 25–30 minutes. Once cooled, cut into even-sized cubes.

Preparing the icing:

Melt the butter with the milk in a pot, add the powdered sugar, cocoa and extract.

Cook over low heat until the glaze is smooth and slightly thick. Let cool slightly.

Rolling the cubes:

Dip each cube in the icing and then coat thoroughly in coconut flakes.

Set aside on a rack or baking paper to dry slightly.

The cubes taste best after a few hours, once they have been well coated with the icing.

Store them in an airtight container in a cool place for up to 4 days.

You can also freeze them – just thaw at room temperature before serving.

Variants:

With filling: Cut the cubes in half and spread a thin layer of apricot jam or coconut cream.

Without cocoa: Instead of chocolate icing, prepare vanilla icing and also roll it in coconut.

Fit version: Instead of sugar, use erythritol and replace the oil with natural yogurt.

1. How to avoid dry sponge cake?
Use the proportions in the recipe and don’t overbake in the oven – check with a toothpick after 25 minutes.

2. Can I use plant-based milk?
Yes, you can add coconut or almond milk to both the sponge cake and the icing.

3. How to replace butter in the icing?
You can replace the butter with good quality margarine or coconut oil.

4. Will the cubes be good the next day?
Yes – they’re even tastier because they soak up the icing better!