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.

Print Recipe

Chilean cocada with chocolate

This is my version of Chilean cocada where I've made a cake, rather than roll them into balls. This one's for all you coconut lovers!

Course

Dessert

Cuisine

Chilean

Servings

servings

Ingredients

• 2 cups desiccated coconut
• 2 cups shredded coconut
• 1 tbsp cornflour
• ½ cup condensed milk
• ⅓ cup dulce de leche
• 2 egg whites
• 80 g dark chocolate melted in the microwave

Course Dessert Cuisine Chilean Servings servings Ingredients 2 cups desiccated coconut 2 cups shredded coconut 1 tbsp cornflour ½ cup condensed milk ⅓ cup dulce de leche 2 egg whites 80 g dark chocolate melted in the microwave

Instructions

1. Put the desiccated and shredded coconut and cornflour into a large mixing bowl. Give it a mix with your fingers.
2. In a separate bowl, whisk together the condensed milk, dulce de leche and egg whites until combined. Mix this into the dry ingredients until incorporated.
3. Line a baking tray with baking paper and lightly grease it. Lay a greased 20 cm springform pan ring (without the base) on the paper. Scoop the coconut mixture into the ring and press it in evenly to form a round. Refrigerate for 20-30 minutes.
4. Preheat the oven to 180°C.
5. Take the prepared cocada out of the fridge, carefully remove the springform pan and cut the uncooked cooked into 10 or 12. Sprinkle over a little more shredded coconut, if you wish, then bake in the oven for 30 minutes.
6. Allow to cool completely before drizzling with melted chocolate.

Recipe Notes

Use tinned caramel if you can't be bothered making or tracking down dulce de leche.

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