I cannot stop eating these cocadas from Bolivia.
They are that good.
These Cocadas, also known as "Coconut Candies," are a common treat in Bolivia.
As you may know by now, I am all about the easiest international dessert and baked good recipes. This one, from here, fits the bill. Plus - these are so incredibly tasty in a chewy, sweet, toasty coconut-y way. Little Bakery Travelers could help make these and they only take about 20 minutes to bake. Do check your treat 20 minutes in. The first batch I baked for 25 minutes and that was too long. Still good, but probably too crispy. The second batch, some seen in photos here, needed only 20 minutes and were like coconut heaven.
Enjoy.
Welcome to Belize and its Tropical Coconut Cake.
Above is, essentially, a caramel topping being whipped into shape.
This cake's topping is amazing if you love caramel and coconut. I imagine you could use this lusciousness for other creations, too. Ice cream, perhaps? It would be tropical, caramel goodness on top of some vanilla ice cream. Instead of hot fudge, go for hot caramel coconut.
I'm telling you, I'm on to something here....
Anyway, below is a photo of the cake right before I started to bake it.
And here is a photo of it all done, after the topping had been broiled to give it a bubbly, lightly brown and crunchy top. You can see, I've already tried a piece.
The actual cake part didn't have much flavor and was a bit of a disappointment to us. It was more "bready" than "cakey."
It did remain wonderfully moist, but it lacked pizazz which probably a little more sugar would have given it.
But the topping, again, let me repeat, was AMAZING.
Just make the topping.
Add it to vanilla ice cream.
Kind of wish I had.
I'm sure the the person behind My Global Kitchens makes a better rendition. She's actually been to Belize and had this there.
I envy that and thank her for her recipe, which you can find at the link above.
Chocolate Crackle!
This is a super-easy and fun way to use good old Rice Krispies (toasted rice cereal). I've got to hand it over to the Australians - creating a kid-friendly, no-bake, rather regional Rice Krispie treat.
Love that!
I can see why this is so popular down under.
I'm guessing Chocolate Crackle is as famous as The Wiggles.
Yes, above is "down under."
And below are two of the main ingredients for Chocolate Crackle:
Right here (below) is what the mixture, pre-coconut oil looks like:
Post-coconut oil in little paper cups and being chilled in the fridge:
I was skeptical that these somewhat too gooey/runny cups would runneth over in bad flavor.
That's right, I wrote that.
Hey - they were new to me.
Chocolate Crackle after it'd been chilled for about an hour:
Mini-Bakery Travelers and their friends liked these a lot!
Grown-ups liked these, too. They are awesome.
They are a light, coconut-y, chocolate-y, Rice Krispity treat.
If you like these ingredients, you will love these wonders from down under!
That's right, I wrote that, too.
The recipe I followed is from here:
