Cupavci – Croatian lamingtons – Cheap Meal Recipes

Sponge cake soaked in chocolate sauce, then dipped in unsweetened, shredded coconut is one of the most famous homemade sweets. They are called čupavci throughout the entire Balkan region, from croatia through slovenia , and in Bosinia Herzegovina.

DOUGH AND VARIATIONS

This cake needs dense, not crumbly dough, so it holds its shape after the chocolate covering. Classic recipes recommend sponge cake as a base, traditional lamingtons are made with butter sponge or the so called ‘2 4 6 8’ recipe when 2 eggs, 4 oz. butter, 6 oz. sugar and 8 oz. flour are mixed together.

Butter or any sort of shortening make the sponge cake moist and with a longer shelf life, which is a crucial point, as the cake can easily get dry under the coconut cover. Honey sponge is also often used as a base, but it’s crunchier, because it’s made with baking powder.

Beside the simple chocolate-dipped version, there is a more complex one. The sponge is halved horizontally, filled with raspberry-flavored pastry cream and cut into 2-inch cubes, to be covered with chocolate sauce all around, and then sprinkled with shredded coconut. Newer variations include other fruits, such as pomegranate and passion fruit, but simple apricot jam and cream is also works great as a filling.

Why You’ll Love Čupavci

Quick and Easy! Simple ingredients plus straightforward steps result in a crowd-pleasing dessert. Perfect for busy moms!
Versatile! Čupavci are great for any occasion: potlucks, holiday parties, picnics, tailgates, or work and school lunches.
Delicious! Soft sponge cake, rich glaze, and loads of coconut mean flavor and texture that beats any chocolate bar!
Make-Ahead! Čupavci even improve in flavor after a day or two, which makes them ideal for prepping ahead.
Eye-Catching! Their bakery-worthy look will wow your guests!

ASSEMBLY AND STORAGE OF ČUPAVCI

The freshly baked dough has to be cooled down before it’s cut into 2-inch cubes. You need a wire rack and tongs or a dipping fork at hand. The chocolate sauce should be room temperature at the time of dipping and the coconut should be in a deep bowl.

The chocolate sauce is made of chocolate or cocoa powder, some kind of shortening, milk and sugar, but you can spice it up with a tablespoon of rum or other liqueur (coconut liqueur also works here), just for the aroma.

The čupavci cubes should be covered with the sauce all over, but not soaked as they would get too wet, and couldn’t hold their shape. After dipping into the coconut, they should rest on the wire rack for an hour or so, and then served or kept in a metal box for up to 3 days.