The Choco-Coconut Cake, also known as Čupavac, is one of the most popular and beloved desserts in the former Yugoslavia, and it remains a classic on many tables today. Its combination of a moist sponge cake, chocolate glaze, and coconut topping is a true treat for all dessert lovers. This cake is perfect for any occasion, from family gatherings and birthday parties to enjoying with an afternoon coffee. The Choco-Coconut Cake is easy to prepare, and the result is always perfect—moist and full of flavor.
Ingredients for the sponge cake:
- 4 eggs
- 200 g sugar
- 1 teaspoon vanilla sugar
- 1 cup of yogurt (about 200 ml)
- 1 cup of oil (about 200 ml)
- 250 g flour
- 1 baking powder
- 1 teaspoon baking soda
- A pinch of salt
- 2 teaspoons cocoa powder (optional, for a darker sponge cake)
Ingredients for the chocolate glaze:
- 200 g dark chocolate (or milk chocolate, depending on your preference)
- 100 g butter
- 100 g powdered sugar
- 2 teaspoons vanilla sugar
Ingredients for decoration:
- 200 g shredded coconut (or more, depending on your preference)
Preparation:
1. Preparing the sponge cake: Start by preparing the sponge cake. In a large bowl, whisk the eggs with sugar and vanilla sugar until you get a thick, light mixture. You can use a hand mixer on medium speed for about 5 minutes. Once the mixture is well-whisked, add the yogurt and oil, and mix everything well.
In another bowl, combine the flour, baking powder, baking soda, a pinch of salt, and cocoa powder (if you want a darker, richer sponge). Gradually add the dry ingredients to the wet mixture, stirring constantly until smooth. If the mixture is too thick, you can add a little more yogurt or milk to reach the desired consistency. The mixture should be medium-thick—neither too runny nor too dense.
2. Baking the sponge cake: Prepare a baking pan (about 20×30 cm / 8×12 inches) and line it with parchment paper. Pour the batter into the prepared pan and spread it evenly. Bake the sponge in a preheated oven at 180°C (350°F) for about 30-35 minutes. To check if the sponge is done, insert a toothpick into the center of the cake—if it comes out clean, the cake is ready. Leave the sponge to cool in the pan, and then transfer it to a wire rack to cool completely.
3. Preparing the chocolate glaze: While the sponge cake is cooling, you can prepare the chocolate glaze. In a small saucepan, melt the butter over medium heat, then add the chopped chocolate. Stir until the chocolate is completely melted. Then, add the powdered sugar and vanilla sugar, and mix well. Cook for another few minutes until the glaze thickens and becomes smooth and glossy. If you want the glaze to be thicker, you can cook it a little longer, but be careful not to let it get too thick.
4. Assembling the cake: Once the sponge cake has completely cooled, cut it into rectangular or square pieces, depending on your preference. Dip each piece of cake into the prepared chocolate glaze, ensuring it is evenly coated on all sides. It’s important to do this quickly while the glaze is still warm because it will set as it cools.
5. Decoration: After dipping each piece in the chocolate glaze, roll it in shredded coconut. Make sure each piece is fully covered with coconut. If you love coconut, feel free to add more. The coconut gives the cake the signature “choppy” look, which is why this cake is called “Čupavac.”
6. Let it set: The Choco-Coconut Cake should sit for a few hours so that the glaze can set properly. Ideally, let the cake rest in the refrigerator for at least 2-3 hours before serving, allowing all the flavors to blend. If you can’t wait, you can eat it immediately, but it will taste even better after cooling.
7. Serving: The Choco-Coconut Cake is now ready to be served! You can cut it into small cubes or larger pieces, depending on how you prefer the servings. This cake is perfect for all occasions—whether it’s a celebration, a birthday, or just enjoying with coffee or tea. Each piece will be moist, with a rich chocolate crust that perfectly complements the coconut topping.
Tips:
- Coconut alternatives: If you’re not a fan of coconut, you can use ground nuts, hazelnuts, or even chestnut flour for the topping. You can also add chocolate chips or fruit to the cake for extra flavor.
- For extra moisture: If you want the sponge to be even moister, you can add a bit of milk or sour cream to the batter.
- Vegan version: This cake can also be adapted to a vegan diet. Instead of eggs, you can use egg replacers (such as flaxseed eggs or plant-based yogurt), and instead of butter, use margarine or vegetable oil.
Conclusion:
The Choco-Coconut Cake is one of those desserts that is simple to make but delivers an outstanding result. With its rich chocolate crust, moist sponge, and coconut topping, it’s a true treat for dessert lovers. Additionally, this cake is very adaptable—you can make it with different types of chocolate, add fruit or nuts, or even adjust it for specific dietary preferences. No matter the occasion, Čupavac is always a great choice!
