Hungarian coconut cubes

by | Nov 3, 2015 | Desserts

Coconut isn’t a typical Hungarian ingredient, but there are a few Hungarian recipes that call for shredded coconut. One of those is coconut cubes. Many people think, wrongly, that those cubes are made of a simple sponge cake; however, their base is a soft honey cake. Sour cream is the key element that makes the cake light and fluffy, so it won’t be dry and choking, which are the earmarks of bad coconut cubes. The batter doesn’t contain coconut, it’s just used for the coating. The cubes are dipped into a hot chocolate sauce and rolled into shredded coconut.

Coconut cubes
Hungarian coconut cubes – photo:

For the cake:

  • 1 egg + 2 egg yolks
  • 4 tbsp honey
  • 4 tbsp sugar
  • 40 g (~2 tbsp) lard
  • 200 g (~7 oz) sour cream
  • pinch of salt
  • 2 tsp baking powder
  • 350 g (~2 3/4 cups) all-purpose flour

For the chocolate sauce:

  • 150 g (~2/3 cup) butter
  • 200 ml (~3/4 cup) milk
  • 40 g (~1/3 cup) cocoa powder
  • 80 g (~6 tbsp) sugar

For the coating:

  • 200 g (~2 2/3 cups) shredded coconut

Size of the baking pan: 39×24 cm (15×9 inch)

Preheat the oven to 180°C / 356°F. Grease and flour a baking pan.

Beat the egg and egg yolks with sugar and honey. Mix in lard, salt and sour cream, then add flour combined with baking powder. Pour the batter into the baking pan, place in the oven and bake for 25 minutes or until golden brown. Let the cake cool completely, and cut into 2×2 inch cubes.

Place butter, milk, cocoa powder and sugar in a saucepan, and bring it to a boil while stirring constantly.

Stick the cubes with a fork, dip them into the hot sauce and roll them into shredded coconut.

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  1. Thankyou for your wonderful website, I am inspired to start cooking / baking. These “Hungarian coconut cubes” are just like a very famous Australian cake called “Lamingtons”.
    Where do you think they came from?
    regards, Raymond

    • Hi Raymond,
      I have never heard of Lamingtons before, the resemblance is striking. Hope you will find the Hungarian edition as tasty as the Australian version.

Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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