Description
Kokoswürfel gehören schon zum gut sortierten Weihnachtsgebäcksteller dazu. Mit diesem Rezept können Sie ihre Lieben verzaubern. Schnelle und Einfache Kokoswürfel Rezepte.
Ingredients
Scale
- 250 g Staubzucker (powdered sugar)
- 2 Eier (eggs)
- 80 g Butter
- 120 ml Milch (milk)
- 250 g Mehl (glatt, all-purpose flour)
- 0.5 Päckchen Backpulver (half packet baking powder)
- 50 g Kakao (cocoa powder)
- 250 g Kokosfett (coconut fat)
- 180 g Kochschokolade oder fertige Schokoglasur (cooking chocolate or ready-made chocolate glaze)
- 200 g Staubzucker (gesiebt, sifted powdered sugar)
- 0.25 l Rum
- 3 EL Kokosflocken (3 tablespoons desiccated coconut, for rolling)
Instructions
- Preheat your oven to 170°C (340°F) and grease a deep baking tray or line it with parchment paper to prevent the cake from sticking.
- In a large mixing bowl, combine 250 g of powdered sugar and 80 g of butter. Using an electric mixer or a whisk, beat the mixture until it becomes pale, light, and creamy. This step helps to incorporate air into the batter for a fluffy texture.
- Add the 2 eggs one at a time to the creamed butter and sugar, mixing thoroughly after each addition until the mixture is smooth and well combined.
- In a separate bowl, sift together 250 g of all-purpose flour, 0.5 packet of baking powder, and 50 g of cocoa powder. This ensures even distribution of the leavening agent and cocoa.
- Gradually add the dry ingredients to the wet mixture, alternating with 120 ml of milk. Mix gently after each addition, scraping down the sides of the bowl as needed, until you have a smooth, chocolatey batter with no lumps.
- Pour the batter onto the prepared baking tray and spread it evenly with a spatula to ensure uniform thickness, which will help the cake bake evenly.
- Bake the cake in the preheated oven for about 20 minutes. To check for doneness, insert a toothpick or cake tester into the center of the cake; it should come out clean.
- Remove the cake from the oven and allow it to cool completely in the tray. This prevents the cake from breaking apart when cutting.
- Once the cake has cooled, carefully cut it into small cubes, each approximately 3×3 cm in size. Try to make the cubes as even as possible for a uniform appearance.
- To prepare the chocolate glaze, break 180 g of cooking chocolate (or use ready-made chocolate glaze) into small pieces and place them in a heatproof bowl. Melt the chocolate either over a pot of simmering water (double boiler method) or in short intervals in the microwave, stirring frequently until smooth.
- Add 250 g of coconut fat to the melted chocolate and stir continuously over low heat until the coconut fat has fully melted and blended with the chocolate, creating a glossy mixture.
- Sift 200 g of powdered sugar into the chocolate mixture to avoid lumps, then pour in 0.25 l of rum. Stir the mixture well until it is smooth, thick, and glossy, ensuring all ingredients are fully incorporated.
- Place 3 tablespoons of desiccated coconut in a shallow bowl or plate, ready for rolling the cubes.
- Using a fork or skewer, dip each cake cube fully into the chocolate-rum glaze, making sure all sides are coated. Allow excess glaze to drip off.
- Immediately after glazing, roll each chocolate-coated cube in the desiccated coconut until it is evenly covered on all sides.
- Place the finished Kokoswürfel on a wire rack or parchment paper and allow them to set at room temperature until the glaze has firmed up. Once set, the Kokoswürfel are ready to be served.
Notes
If you have any leftover coconut mixed with the chocolate-rum glaze after coating the cubes, do not discard it! You can use this delicious mixture to make homemade rum balls (Rumkugeln) by rolling it into small balls and letting them set.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg