Ah yes, Kókuszkocka—the Hungarian chocolate-coconut cube that’s retro, fudgy, and impossibly nostalgic. 🇭🇺🍫🥥
Think: soft sponge base, sweet chocolate glaze, tender coconut topping. Perfect little squares for tea or coffee.
Here’s a classic recipe:
Hungarian Chocolate Coconut Cubes (Kókuszkocka)
Ingredients
Sponge Base
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4 eggs
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150 g (¾ cup) sugar
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120 g (1 cup) flour
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1 tsp baking powder
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Pinch of salt
Chocolate Glaze
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100 g (3½ oz) dark chocolate
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50 g (¼ cup) butter
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2–3 tbsp milk
Coconut Topping
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100 g (1 cup) desiccated coconut
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50 g (¼ cup) sugar
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Optional: 1 tsp vanilla extract
Method
1. Make the Sponge
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Preheat oven to 180°C / 350°F. Line a rectangular pan (about 20×20 cm / 8×8 in) with parchment.
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Beat eggs with sugar until pale and fluffy (~5 min).
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Gently fold in flour, baking powder, and salt.
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Pour batter into the pan and bake 20–25 min until a toothpick comes out clean. Cool completely.
2. Prepare Chocolate Glaze
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Melt chocolate with butter and milk over low heat until smooth.
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Let it cool slightly so it thickens but is still pourable.
3. Add Coconut Topping
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Mix desiccated coconut with sugar and vanilla.
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Sprinkle evenly over the cooled chocolate glaze before it fully sets so it sticks nicely.
4. Chill & Slice
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Refrigerate for at least 1–2 hours to firm up.
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Cut into small squares—classic Kókuszkocka are bite-sized (~4×4 cm / 1½ in).
Notes & Tips
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Optional layer upgrade: Brush sponge lightly with coffee or rum syrup for extra flavor.
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Chocolate variations: Milk chocolate works, but dark gives that retro richness.
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Storage: Keeps well in the fridge 3–4 days or in an airtight container at room temperature 1–2 days.
These little cubes are all about texture contrasts: soft sponge, smooth chocolate, and that slightly crunchy, sweet coconut top. Retro café vibes in every bite.
If you want, I can also give a “fudgier, more decadent modern version” that stays soft longer and looks like professional petit fours.