Choco-Coconut Squares (Cupavci)

Coconut! You either love it or you hate it! Some of my friends who hate coconut say it’s because of the texture… My daughter used to hate coconut, never wanted to even try anything that had a slightest hint of it, until one day she worked up the courage to try these and fell in love with them.

These choco-coconut squares are a frequent guest at the table of many Bosnian families. If you like chocolate – coconut combination, I can guarantee you these will knock your socks off! 🙂 Now, in Bosnian language these have a specific name. It is weird and funny and quite unappetizing (the name I mean). That’s why I didn’t try translating it into English. Despite the weird name, this desserts is very popular, it is easily made and super delicious!

Choco-Coconut Squares (Čupavci)

[printable recipe]

For the batter:

  • 5 eggs (divided)
  • 125 g (4.4 oz) sugar
  • 1 pack vanilla sugar (or 1 tsp.  vanilla extract)
  • 150 g (5.3 oz) self –rising flour
  • 50 g (1.7 oz) plain bread crumbs
  • 160 ml (2/3 cup) milk

For the chocolate – coconut dip:

  • 150 g (5.3 oz) semi-sweet or dark chocolate
  • 150 g (5.3 oz) butter
  • 100 g (3.5 oz)sugar
  • 150 ml  (about 2/3 cup) milk
  • 150-200 g (5 – 7 oz) coconut (unsweetened, organic, finely shredded)
  • 150 g (5.3 oz) heated raspberry jam (or your favorite jam)

Also needed:

  •          28 X 22 cm (9 X 11 inch) rectangular cake pan,
  •          parchment paper,
  •          cooling rack,
  •          small cooking pot and a stainless steel bowl (for the hot water bath)

Preparation:

1. For the batter divide the eggs. Beat the egg whites with a smidgen of salt until firm, set aside. Beat the egg yolks with sugar and vanilla until pale yellow and all the sugar has dissolved (about 5 minutes).

2. Add milk and mix slowly for another minute. Now start adding flour combined with bread crumbs mixing at a low speed. At the end fold in the egg whites by hand until just combined.

3. Pour the batter into the cake pan lined with parchment paper. Bake at 195 C (385 F) until the top starts getting golden yellow color. Remove from the oven and from the pan  and place it on a cooling rack.

4. When the cake has cooled down completely, cut it horizontally into two halves. Lightly heat the jam and spread over the first half, lay the second half on the top. Now cut the whole cake into squares. If you make three cuts to the longer- and 5 to the shorter side you will get 24 squares.

5. Heat the water in a small cooking pot. Melt the chocolate and butter over hot water bath. Add sugar (if desired), mix it smooth and add milk at the end.

6. Dip each cake square into chocolate. Make sure every side is well coated and then dip in coconut.  Let them rest for about an hour. They are best served at the room temperature!

ENJOY!

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34 thoughts on “Choco-Coconut Squares (Cupavci)

  1. These look really similar to lamingtons, which are popular in Australia/NZ. I had to look up what cupavci means… and you’re right, it’s kind of unappetizing (but also fittingly descriptive, lol!). These, however, look VERY appetizing! I’m definitely in the coconut-lover camp 🙂

  2. Sibella these look awesome! Also looks like quite a bit of steps but very delicious. Our family has a love hate relationship with coconut. I love it and they hate it but if they tried one of these I think they would change their mind. I am also trying to bake and just getting the ingredients here in HK is exhausting. I am on my 4th store trying to find molasses fro my gingerbread cookies… Do you have snow yet in Michigan? Take care, BAM

    1. Thanks Bobbi! I think these would definitely change their mind about coconut! Sorry you have to hunt for ingredients like that. I completely understand since I can’t find a lot of European baking ingredients here in the US. We didn’t have any snow yet…. I am looking forward to seeing some flurries! 🙂 Have a great weekend!

  3. OMG! One of my most. most favourite desserts! It is HEAVENLY gorgeous! In Bulgaria we know it as Serbian cake! I was so excited to see it. The only difference is that we do not put bread crumbs and raspberry jam, but it seems it is really great with that, too!!!

    1. Thanks so much! 🙂 Cupavci is very popular all over the Balkan region. Some people make it without jam, but I think is more flavorful with jam. I add bread crumbs to the batter because of the nice texture. Just found out today in Australia and New Zeland this cake is called “Lamingtons” (never knew that) 🙂

      1. 🙂 I will definetely try it like that. And with sour cherry jam, too. It might be a great combination with the coconut flavour! And thank yuo for this wonderful page! 🙂

  4. Yes, these reminded me of Lamingtons, too.I am always so glad to read your recipes.My father-in-law is Slovenian-Croation, and although I know that Bosnians are not the same,( the Croatians and the Slovenians sides of the family are different!),my family loves the foods that are from your part of the world. Keep them coming!

    1. Tonette, I would say there is not much difference between all the ex Yugoslavian nations, except language. We all are Slavic people, Slovenian language is different, but Croatian and Bosnian languages are exactly the same with a slight difference in some words. Food is about the same as well. Slovenian food may have a little more Austrian influences, Croatian food – Italian and Mediterranean influences and Bosnian food Turkish influences. All together they make one excellent cuisine! 🙂

  5. Hi,

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  6. I love, love, LOVE cupavci! They have alsways been one of my favourites. I have to admit, I have never had them with a jam filling but it looks so good that I’m just going to have to try it! Lovely blog and super recipes, I’ll be back often. : )

    1. Thanks Ana! Cupavci are one of my favorite too.First time I had them with jam was in our high school cafeteria and they were delivered from Agrokomerc (maybe you remember hearing about them in the 80’s). Since that time I always make them with jam. 🙂 Have a nice Sunday and thanks for stopping by!

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