I think it’s slightly understated that I’m a bit late with sharing this delicious Croatian Easter recipe known as Čupavci (čupav means hairy in Croatian, I’m sure you’ll figure it out) but to be honest, these Chocolate Coconut Cubes are far too good to be only made once a year, hence why you shouldn’t wait for another 12 months before trying these.
The best time to make these Chocolate Coconut Cubes is when you have friends or family around, as you really can do with a second pair of hands. Once you reach the stage where you need to dip the cubed sponge in the chocolate sauce, followed by the coconut, it’s best if one person becomes dedicated “chocolatier” and the second the “coconutter”. If you’re on your own, you will have to rinse your hands in between each chocolate bath which immediately is followed by the coconut coating, otherwise you’ll end up in a mess.
I have to admit, I really don’t like margarine and only buy it when making these Chocolate Coconut Cubes but for some reason the sponge turns out better. I’ll only do it once but on this occasion I have to advise against butter!
Chocolate Coconut Cubes / Cupavci Ingredients
Source: My mum’s recipe
Preparation Time: 45-60 minutes
Baking Time: 20-25 minutes
You will also need: A deep baking tray & grease proof paper
Keeps: up to a week in the fridge
- 120g margarine (can be salted or unsalted but don’t use butter!!!!)
- 200g sugar
- 1 tsp vanilla essence
- 2 eggs
- 300g plain four OR self-raising flour
- 2 tsp baking powder (not needed when using self-raising flour)
- 250ml milk
- 250ml milk
- 100g dark chocolate (40% cocoa)
- 175g sugar
- 120g butter
200g desiccated coconut
1. Have the eggs and margarine at room temperature to ensure the dough doesn’t curdle.
2. Preheat the oven to 180°C/160°C fan (350°F/325°F fan)
3. Line a 5cm (2 in) deep, 20x30cm (8×12 in) square cake tin with grease proof paper.
4. Beat together the sugar, margarine and vanilla with an electric whisk/stand mixer until light and fluffy.
5. Beat the eggs and add a little at a time to the sugar-margarine mix until all is well incorporated.
6. Mix the flour and baking powder (if not using self-rising flour) and sieve over the dough mix. Stir carefully and add the milk, bringing it all together into a smooth batter.
7. Pour the mixture into the lined baking tray and even out with a spoon.
8. Bake on the middle shelf for 20-25 minutes until risen and light golden. A wooden skewer needs to come out clean when pricked into the sponge.
9. Once removed from the oven, cool for five minutes in the baking tray before moving on a cooling rack to cool down completely.
Note: The sponge has to cool down completely before dipped into the chocolate sauce.
For the chocolate sauce:
10. Add the milk, butter, chocolate and sugar in a pan and gently simmer until the sauce thickens.
11. Let to chocolate sauce cool down a bit but not completely as otherwise it will be too thick to be absorbed by the sponge. If it’s too warm it will be too thin and your sponge might be drenched in chocolate and fall apart.
12. Once the sponge is completely cooled down, cut into bite sized cubes.
13. Dip each cube briefly in the chocolate mix from all sides and immediately coat with the coconut.
14. Leave to rest on a lined try and store for up to a week in an air tight container in the fridge. Bring back to room temparature before serving.
No related posts.