For the coconut cubes, first cream butter with sugar until fluffy. Gradually add the eggs.
With a wooden spoon, stir in flour, baking powder, cocoa and milk.
Spread into a prepared 25 x 30 cm pan.
Bake on sight in the preheated oven at about 165 °C for about 20 minutes.
Let cool and cut into small cubes of 2 x 2 cm.
For the dip, melt chocolate over a water bath or in the microwave. Dissolve coconut fat in it using a whisk. Stir in powdered sugar and rum.
Use a fork to dip the coconut cubes completely into the above dipping mixture, remove, drain and roll in coconut flakes.
Preparation Tip:
The leftover coconut flakes from the coconut cubes mixed with dunk mixture can be used for rum cookies or punch cubes.