Choco- and coconut-covered sponge, gluten free

Ingredients

• 150 g Coconut, desiccated, unsweetened
• 150 g Cocoa powder, unsweetened
• 150 g Gluten free flour mix
• 60 g Icing sugar
• 50 g Cane sugar
• 120 g Butter, unsalted
• 5/8 pcs Egg
• 1 1/4 tbsp Honey
• 110 ml Milk
• 5/8 tsp Baking powder
• 5/8 tsp Rum extract

Method

1. Combine sugar, egg, honey, and 50g butter in a bowl then mix well.
2. Add the baking powder, 100ml milk and flour to the mixture then mix well.
3. Butter and flour a rectangle baking form and pour the mixture into it.
4. Bake the batter until you get a sponge texture (the heat and time depends on your oven).
5. Avoid drying it out.
6. When the sponge is ready, take it out, and let it cool down in the form.
7. After cooling, take it out and slice into bite-sized rectangles.
8. While the sponge is cooling, combine remaining butter, milk, icing sugar, and cocoa powder in a small pot and cook it until ingredients are blended and sugar is melted.
9. Turn off heat and when it's just warm, add rum extract.
10. Pour the coconut flakes into a soup bowl and beside that, place another soup bowl.
11. Pour some choco mixture into the second soup bowl.
12. By holding the sponge slices with two forks, soak every side of them for a moment into the choco liquid, only allow it to soak into the sponge less than 0.5cm.
13. Right after soaking into choco liquid, carefully push every side of the bites into the coconut flakes for a moment.
14. Place the sponges onto a plate, covered with kitchen towel for drying.
15. When you're ready with all of them, place the plate into an airy, dry place for drying.
16. After the sponges are ready, you have to store them covered, because they will dry out uncovered.