Soft Honey Gingerbread Cookies (Hungarian Mézeskalács)
4-6 Servings
Kókuszkocka is one of the most beloved Hungarian desserts — a light, airy sponge cake coated in rich chocolate glaze and coconut “snow.” It’s the kind of sweet every Hungarian grew up with at school events, family gatherings, and especially during the holidays. This recipe is incredibly easy, makes a generous batch, and fills the home with warm, cozy aromas. If you’re looking for a festive, crowd-pleasing treat, this classic is always a favourite.
Servings: 20–24 cubes
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 shredded coconut
Instructions
1. Make the Sponge Cake
Preheat oven to 180°C / 350°F.
Beat the eggs and sugar until pale and fluffy.
Add milk, melted butter, and vanilla.
In a separate bowl, mix flour and baking powder.
Gently fold dry ingredients into the batter.
Pour into a lined baking tray (approx. 22×32 cm).
Bake 20–25 minutes, until golden and a toothpick comes out clean.
Let the cake cool completely, then cut into even cubes.
2. Prepare the Chocolate Syrup
Add sugar, cocoa powder, and milk to a saucepan.
Heat gently until the sugar melts.
Add butter and stir until smooth and glossy.
Keep warm on low heat — do not boil.
3. Dip and Coat
Dip each cake cube quickly into the warm chocolate syrup.
Roll immediately in shredded coconut.
Place on a rack or tray to set.
Tips for the Best Kókuszkocka
Dip quickly so the cake doesn’t become too soft.
Use fine coconut flakes for a delicate texture.
Let the cubes rest at least 1 hour to allow the syrup to set.
Keeps well in an airtight container for 2–3 days.
Notes
This is a classic Hungarian retro dessert often made for Christmas, birthdays, and school events.
The sponge can also be baked a day ahead for easier cutting.