Hungarian Coconut Cake Cubes (Kókuszkocka)
Coconut Cake Cubes or kókuszkocka is a classic, beloved Hungarian dessert consisting of small sponge cake cubes dipped in a rich cocoa or chocolate glaze and rolled in shredded coconut
This classic Hungarian coconut cube dessert tastes rich, cozy, and homemade. The sponge stays tender from milk, butter, and honey. The warm cocoa glaze soaks into the edges, then coconut gives every bite a sweet, chewy finish.
This is an indulgent comfort dessert made from real, affordable ingredients. It works well for holidays, family gatherings, bake sales, or a weekend treat with coffee.
Why You’ll Love This Recipe
- Soft cake texture: The sponge bakes up tender and sturdy enough for dipping.
- Deep cocoa flavor: Dutch cocoa, butter, espresso, and rum extract create a glossy chocolate coating with bold flavor.
- Simple ingredients: You only need basic baking staples, milk, cocoa, and shredded coconut.
- Great for sharing: Cut the cake into small cubes and serve it as a sweet finger food dessert.
Fabian’s Budget Tip: Use store brand cocoa and desiccated coconut, but keep real butter in the glaze. Butter gives the coating its smooth texture and rich taste, so that is the one place I would not swap for margarine.
Ingredients (Serves 4)
For the Sponge Cake
- 6 tablespoons unsalted butter (80 g), softened
- 1 cup granulated sugar (200 g)
- 2 large eggs
- 1 tablespoon honey (21 g)
- 3/4 cup plus 1 tablespoon milk (200 ml)
- 1 tablespoon baking powder (12 g)
- 3 1/4 cups all purpose flour (400 g)
For the Chocolate Glaze
- 2/3 cup granulated sugar (150 g)
- 1/2 cup Dutch cocoa powder (50 g)
- 14 tablespoons unsalted butter (200 g)
- 1 1/4 cups milk (300 ml)
- 1 shot espresso (30 ml)
- 2 teaspoons rum extract (10 ml)
For the Coconut Coating
- 3 1/2 cups desiccated coconut or finely shredded coconut (300 g)
Step-by-Step Instructions
1. Make the Cake Batter
Heat the oven to 350°F (180°C). Line a 9 by 13 inch baking pan (20 by 30 cm) with parchment paper.
Add the softened butter and sugar to a large bowl. Beat them until the mixture looks pale and creamy. Add the eggs and honey, then mix until smooth.
Pour in the milk. The batter may look a little loose at first, and that is fine. Add the flour and baking powder in stages. Mix just until you have a thick, smooth batter with no dry streaks.
2. Bake the Sponge Cake
Spread the batter into the prepared pan. Smooth the top with a spoon so the cake bakes evenly.
Bake for 23 to 25 minutes, until the top looks lightly golden and springs back when touched. A toothpick should come out clean or with a few soft crumbs.
Let the cake cool completely. If you dip it while warm, the cubes can crumble in the glaze.
3. Cut the Cake into Cubes
Lift the cooled cake from the pan. Cut it into even cubes. Aim for bite size or two bite pieces, about 1 1/2 inches (4 cm) wide.
Place the cubes on a tray. Keep the edges clean so the glaze clings well.
4. Make the Chocolate Glaze
Add the butter to a saucepan and melt it over medium low heat. Add the sugar, Dutch cocoa powder, and milk.
Stir constantly as the mixture warms. It will look grainy at first, then turn smooth, dark, and glossy. When you smell deep cocoa and melted butter, remove the pan from the heat.
Stir in the espresso and rum extract. The espresso will not make the glaze taste like coffee. It simply deepens the chocolate flavor.
5. Dip and Coat the Cubes
Place the coconut in a shallow bowl. Dip one cake cube into the warm chocolate glaze. Turn it gently so every side gets coated.
Let the excess glaze drip back into the pan, then roll the cube in coconut right away. The coconut should stick to the glossy surface and cover the cake like a snowy layer.
Set each coated cube on parchment paper or a wire rack. Let the glaze firm up before serving.
Expert Troubleshooting and FAQs
Why did my cake cubes fall apart while dipping?
The cake was likely still warm, or the cubes were too small. Let the sponge cool fully before cutting. Use gentle hands and dip one cube at a time.
Can I make Kokuszkocka without espresso?
Yes. Replace the espresso with the same amount of milk. The glaze will taste a little lighter, but it will still be rich and chocolatey.
Can I skip the rum extract?
Yes. You can leave it out or use vanilla extract instead. Rum extract gives the dessert its classic bakery style aroma, but the recipe still works without it.
Why is my glaze too thin?
Warm it for another minute while stirring. The cocoa and sugar need time to blend with the butter and milk. If it still looks thin, let it cool for a few minutes before dipping.
How should I store Kokuszkocka?
Store the cubes in an airtight container at room temperature for 2 days, or in the fridge for up to 5 days. Let chilled cubes sit at room temperature for 15 minutes before serving so the sponge softens.
Estimated Nutritional Facts
These values are rough estimates per serving, based on 4 generous dessert servings.
- Calories: 1120
- Protein: 15 g
- Carbs: 145 g
- Fats: 58 g
Hungarian Coconut Cake Cubes (Kókuszkocka)
Ingredients
- 6 tablespoons unsalted butter (80 g), softened
- 1 cup granulated sugar (200 g)
- 2 large eggs
- 1 tablespoon honey (21 g)
- 3/4 cup plus 1 tablespoon milk (200 ml)
- 1 tablespoon baking powder (12 g)
- 3 1/4 cups all purpose flour (400 g)
- 2/3 cup granulated sugar (150 g)
- 1/2 cup Dutch cocoa powder (50 g)
- 14 tablespoons unsalted butter (200 g)
- 1 1/4 cups milk (300 ml)
- 1 shot espresso (30 ml)
- 2 teaspoons rum extract (10 ml)
- 3 1/2 cups desiccated coconut or finely shredded coconut (300 g)
Instructions
- 1. Make the Cake Batter. Heat the oven to 350°F (180°C). Line a 9 by 13 inch baking pan (20 by 30 cm) with parchment paper. Add the softened butter and sugar to a large bowl. Beat them until the mixture looks pale and creamy. Add the eggs and honey, then mix until smooth. Pour in the milk. The batter may look a little loose at first, and that is fine. Add the flour and baking powder in stages. Mix just until you have a thick, smooth batter with no dry streaks.
- 2. Bake the Sponge Cake. Spread the batter into the prepared pan. Smooth the top with a spoon so the cake bakes evenly. Bake for 23 to 25 minutes, until the top looks lightly golden and springs back when touched. A toothpick should come out clean or with a few soft crumbs. Let the cake cool completely. If you dip it while warm, the cubes can crumble in the glaze.
- 3. Cut the Cake into Cubes. Lift the cooled cake from the pan. Cut it into even cubes. Aim for bite size or two bite pieces, about 1 1/2 inches (4 cm) wide. Place the cubes on a tray. Keep the edges clean so the glaze clings well.
- 4. Make the Chocolate Glaze. Add the butter to a saucepan and melt it over medium low heat. Add the sugar, Dutch cocoa powder, and milk. Stir constantly as the mixture warms. It will look grainy at first, then turn smooth, dark, and glossy. When you smell deep cocoa and melted butter, remove the pan from the heat. Stir in the espresso and rum extract. The espresso will not make the glaze taste like coffee. It simply deepens the chocolate flavor.
- 5. Dip and Coat the Cubes. Place the coconut in a shallow bowl. Dip one cake cube into the warm chocolate glaze. Turn it gently so every side gets coated. Let the excess glaze drip back into the pan, then roll the cube in coconut right away. The coconut should stick to the glossy surface and cover the cake like a snowy layer. Set each coated cube on parchment paper or a wire rack. Let the glaze firm up before serving.
