Coconut Rolled Cake Bites

How to prepare coconut rolled cake bites

1. For the cake base: cream the butter with sugar until fluffy. Add the egg and after it is incorporated, add the baking powder and honey. Then add half of the flour and half of the milk, and when completely combined, add the rest of the flour and milk and mix again.
2. Put the batter in a 20 x 30 cm pan greased with butter and bake at 180C for about 30 minutes. Check with a toothpick to see if the cake is done - when the toothpick comes out clean, it is ready.
3. While the cake bakes, make the glaze: mix all glaze ingredients in a small pot until the cocoa is completely dissolved. Put the pot on heat and cook over medium heat, stirring continuously, for about 1 minute after the contents start to foam on top. Remove the glaze from heat and let it cool completely. If you taste it now, the rum flavor will seem quite intense, but that is how it should be - at the end it will only be noticeable as much as needed.
4. When the cake is done, flip it from the pan onto the work surface and let it cool. Then cut it into cubes.
   * in the photo the cake is flipped which is why it is so golden brown, on top it should only be slightly yellowish-brown
6. Put the coconut in a bowl, but not all at once - in batches, when you finish one batch add another.
7. Dip the cubes through the glaze, lift them out with a fork and hold them up for a bit to let the excess glaze drip off, then toss them in coconut and roll until completely covered. Place the rolled cubes on parchment paper, spaced apart from each other. Let them sit for 2-3 hours at room temperature until the glaze dries, then put them in a closed container and store in the refrigerator.

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