Coconut Sheet Cake with Cocoa Glaze (Hrnková buchta)
This coconut cup-measured cake is one of the easiest bakes you can make. The batter comes together in a single bowl and bakes in a tray until golden. Once cooled a little, it is covered with a rum cocoa glaze and sprinkled with coconut. For a taller cake, use a smaller tin and split it with jam.
Method
01.
Mix the flour, baking powder, coconut and sugar in a bowl. Add the milk, oil, eggs and vanilla flavouring and mix everything well. Pour the batter into a prepared deeper baking tray, spread it out evenly and bake in a preheated oven at 180 °C until golden and the edges come away from the tray; you can test it with a skewer. Once baked, let the cake cool a little, pour over the glaze and sprinkle with coconut.
02.
Glaze: melt the butter, stir in the sugar and cocoa, add the rum and, stirring constantly, add the hot water a teaspoon at a time until the glaze reaches the required consistency. It should be runnier than, for example, a glaze made from cooking chocolate or chestnuts.
03.
If you put the batter into a smaller tray (roasting tin), the cake will be taller and you can split it and spread it with jam or cream, as you like.
04.
Before pouring over the glaze, you can prick the cake with a skewer and let some of the glaze seep inside.
