7 tablespoon / 100g Butter
3 tablespoon Agave or sweetener of choice
2½ tablespoon / 20g Cinnamon
2½ cup / 300g Flour
1 teaspoon Baking powder
½ cup / 100 ml Water or coconut milk
10 tablespoon / 150g Butter
4 tablespoon Cocoa powder
2 Tablespoon Agave syrup or honey
½ cup / 100ml Milk
½ teaspoon Rum aroma or rum
7 oz / 200g Shredded coconut
Beat eggs, butter and sweetener of choice until light yellow.
Add alternately the cinnamon, flour, baking powder mixture and the milk. Mix them until smooth.
Pour the pastry into a small 8″ x 10″ / 20cm x 25cm baking tray. Put it in the preheated oven at 350ºF / 180ºC for half an hour.
Meanwhile make the coating:
Melt butter, cocoa powder, agave, milk and rum or rum aroma in a saucepan until cocoa powder is completely dissolved.
When cake is baked take the tray out of the oven and leave the cake cool down a bit. Then cut it into cube shapes.
Use tooth picks to dip the cubes into the chocolate.
Roll them quickly into the coconut to coat them evenly.
Leave them on a cooling tray to dry or put them in the fridge to cool down and dry faster if time is short.