Chocolate Coconut Squares (Čupavci)

If you love soft, chocolatey desserts, these juicy coconut-coated squares are a must-try. Inspired by classic Balkan treats, this simple sponge cake is soaked in a rich chocolate sauce until perfectly moist, then rolled in coconut for that signature finish. Easy to make and even better the next day, they’re the kind of nostalgic, crowd-pleasing dessert you’ll keep coming back to.

Cook Time 20 mins

Rest Time 90 mins

Total Time 1 hr 50 mins

Cuisine: Balkan Kitchen

Courses: Dessert

Servings: 12

Description

Soft sponge cake cubes soaked in rich chocolate sauce and coated in coconut. These super moist, chocolatey treats are simple, nostalgic, and incredibly satisfying.

Ingredients

For the Sponge

2 eggs
100 g sugar
7 g vanilla sugar
70 ml oil
100 ml milk
135 g flour
7 g baking powder

For the Chocolate Sauce

50 g butter or margarine
50 g cocoa powder
50 g dark cooking chocolate
120 g sugar
400 ml milk

For Coating

Desiccated coconut

Instructions

1
Make the Sponge
- Beat eggs with sugar and vanilla sugar until light.
- Add oil and milk, mix well.
- Add flour mixed with baking powder.
- Pour into a 20×30 cm baking tray.
- Bake at 200°C for ~20 minutes.
- Let cool, then cut into 4×4 cm cubes.
2
Make the Chocolate Sauce
- Add all ingredients to a saucepan.
- Cook over low heat, stirring constantly until smooth and fully combined.
3
Assemble
- Place sponge cubes into a tray.
- Pour over half of the chocolate sauce.
- Once absorbed, turn the cubes and pour over the rest.
- Let sit for 1–2 hours (or longer for extra moisture).
- Roll each cube in coconut until fully coated.

Note

These soft chocolate coconut squares are inspired by traditional lamington-style desserts popular across the Balkans. The secret to their signature texture is letting the sponge fully absorb the chocolate sauce, making them incredibly moist and rich. They’re easy to prepare, budget-friendly, and perfect for sharing. You can adjust the sweetness by reducing the sugar in the sauce, and for best results, let them rest longer—the longer they sit, the softer and more flavorful they become.