Kókuszkocka – Hungarian Chocolate Coconut Cake

A soft vanilla sponge dipped in warm cocoa and rolled in coconut snow. A true Hungarian Christmas classic.

Kókuszkocka served on vintage porcelain — a simple, nostalgic dessert that instantly brings back childhood Christmas memories.

If you grew up in Hungary, you already know this cake: kókuszkocka, the soft chocolate-coconut cube we all had at school celebrations, Christmas gatherings, and family dinners.

It’s simple, nostalgic, and unbelievably delicious — a light vanilla sponge dipped into warm cocoa syrup, then rolled in sweet coconut flakes.Every bite tastes like childhood.

I made this batch today and the aroma instantly brought back memories of my mom and the winter holidays.This dessert is perfect for:

• Christmas baking

• family gatherings

• gifting

• or just enjoying with a cup of tea on a snowy evening

And the best part? It’s easy, makes a big tray, and looks beautiful on the table.

A generous coating of coconut flakes gives these classic Hungarian chocolate cubes their signature snowy look.

📝 Ingredients

For the sponge cake

• 4 large eggs

• 200 g sugar

• 250 ml milk

• 300 g all-purpose flour

• 1 packet (10–12 g) baking powder

• 100 g butter, melted

• 1 tsp vanilla extract or 1 packet vanilla sugar

For the chocolate dipping syrup

• 250 g sugar

• 3 heaping tbsp cocoa powder

• 250 ml milk

• 150 g butter

For coating

• 200–250 g unsweetened shredded coconut

👩‍🍳 Instructions

1. Prepare the sponge cake

1. Preheat oven to 180°C (350°F).

2. Beat the eggs and sugar until pale and fluffy.

3. Add milk, melted butter, and vanilla.

4. Mix flour with baking powder and fold into the batter.

5. Pour into a lined baking tray (approx. 22×32 cm).

6. Bake for 20–25 minutes, until golden and a toothpick comes out clean.

7. Let it cool completely, then cut into cubes.

2. Make the chocolate dipping syrup

1. In a saucepan, combine sugar, cocoa, and milk.

2. Heat gently until sugar dissolves.

3. Add butter and let it melt into the mixture.

4. Warm over low heat — do NOT boil.

The syrup should be smooth, glossy, and slightly thick.

3. Dip and coat the cubes

1. Take each cube and quickly dip it into the warm chocolate syrup.

2. Roll it immediately in shredded coconut.

3. Place on a rack to set.

The outside becomes chocolaty and moist, while the inside stays soft and airy.

❄️ Tips for Perfect Kókuszkocka

• Dip quickly — don’t soak, or it becomes too soft.

• Use fine coconut flakes for a more delicate look.

• Let the cake rest at least 1 hour before serving.

• Keeps beautifully for 2–3 days in a covered container.

A soft vanilla sponge dipped in warm cocoa and rolled in coconut — the perfect combination of fluffy and moist.

❤️ Why I Love This Dessert

This is one of those recipes that connects generations — our grandparents made it, our parents made it, and now we make it for our children.

It’s not fancy.It’s not complicated.It’s simply warm, cozy, and full of love.

If you make it, tag me — I would love to see your version!

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This cake is perfect for Christmas baking, gifting, or just filling your home with nostalgic Hungarian flavours.