I saw this recipe in the Australian Women’s Weekly cookbook, and fell in love with it immediately. Coconut and rum, what is not to love? The boyfriend is not so keen on coconut, but he liked it, so the cake passed the picky eater test. In fact, I noticed that men quite like it; must be the booze.
As always, I modified the recipe, because this recipe takes for granted ingredients that I have never heard of, such as “plain cake crumbs,” which I replaced with crushed butter cookies. The cookies added a nice crunch (boyfriend approved), so I will stick with this modification in the future.
100 g flour
1/2 teaspoon baking powder
2 tablespoons cocoa powder
40 g desiccated coconut
165 g sugar
125 g butter, melted
300 g cream (whipping cream)
375 g dark chocolate
a handful of dried coconut slices, for decoration
450 g butter cookies, crushed
150 g apricot jam
25 g cocoa powder
4 tablespoons dark rum
1. Preheat the oven to 180 C. Grease a 20 cm square pan; line the base and the sides with baking paper, extending the paper 5 cm over the sides.
2. Combine the flour, cocoa, coconut, sugar, and butter in a bowl. Press the mixture evenly over the base of the pan. Bake for about 20 min. Cool.
3. Meanwhile, make the rum balls. Combine the ingredients in a bowl. Roll level tablespoons of the mixture into balls. This mixture should make 25 balls.
4. To make the ganache, bring cream to a boil and pour over the chocolate. Stir until smooth and cool for about 5 to 10 min.
5. Spread 1/2 cup of the ganache over the base; top evenly with balls. Spoon the remaining ganache over the balls. Refrigerate 3 hours or overnight. Sprinkle with dried coconut slices.