Many of us are familiar with macaroons – those seriously addictive, chewy little cookies – but have you ever tried cocadas?
These golden balls of sugary coconut can be found in many Latin American countries – from food stores to street vendors – you’re bound to come across them somewhere in your travels through Argentina, Chile, Colombia, Mexico, Peru or Venezuela.
Rather than roll them into balls, I’ve decided to take a fairly traditional recipe and put my own little spin on the cocada.
How about a cocada cake?
It’s up there with being one of the easiest cakes to make, and considering the amount of condensed milk and dulce de leche in there, it doesn’t actually taste sickly sweet.
I’ve topped mine with glossy melted chocolate, because chocolate makes everything better, right? And seeing kiwi berries were in season when I made this, they came along for the ride, as well. A little splash of vanilla extract would go nicely in there, as would some rum.
It’s best to eat this cocada cake at room temperature to retain that glorious chewiness, but if it is stored in the fridge, I’d probably let it rest on a counter somewhere to take the chill off a bit.