Čupavci
Čupavci are a simple dessert: sponge cake squares dipped in chocolate, rolled in coconut, and left to set. They have been present in Slovenia since at least my childhood, and my mother remembers them from her school days, when they were often served as dessert.
The key ingredient is desiccated coconut. Coconut is not native to Central Europe and only became widely available once imported, shelf-stable products entered regular household use toward the end of the 19th and early 20th centuries. Its availability explains the dessert’s relatively modern place in regional baking traditions.
Similar desserts exist in other Central European countries. A first printed recipe for this type of cake can be traced to Australia, where it appears under the name lamington. The lamington is first mentioned in 1896 and appears in print in 1900 in the Queensland Country Life newspaper. While the cakes are structurally similar, there is no evidence of a direct line of influence. In my view, the resemblance is best understood as the result of parallel developments that followed the wider availability of desiccated coconut in different parts of the world.
History of Shredded Coconut: From Ancient Island Staple to a Global Baking Essential
Recipe
Ingredients
Sponge
250 g all-purpose flour
200 g powdered sugar
4 whole eggs
2 tsp baking powder
a pinch of salt
150 ml canola oil
150 ml milk
Chocolate Sauce
300 g dark chocolate
45 g sugar
75 g butter
375 ml milk
Coating
350 g desiccated, unsweetened coconut
Instructions:
Sponge
Preheat the oven to 350F. Line a rectangular baking pan (approximately 20 × 30 cm) with parchment paper.
In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, beating continuously, until the mixture is glossy and holds its shape.
In a second bowl, whisk together the flour and baking powder.
In a third bowl, mix the egg yolks with the canola oil and milk until smooth.
Add the flour mixture to the egg yolk mixture and mix until just combined. Gently fold in the egg white mixture in batches, taking care not to deflate the batter.
Pour the batter into the prepared pan and smooth the surface.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly, loosely cover the pan with aluminum foil.
Let the sponge cool completely, then cut it into 3 × 3 cm squares.
Chocolate Sauce
In a medium saucepan, combine the milk, sugar, and butter.
Heat gently over medium-low heat, stirring until the butter melts and the sugar dissolves.
Remove from the heat, add the dark chocolate, and stir until fully melted and smooth.
Making Čupavci
Place the coconut in a wide shallow bowl.
Using a pair of forks, dip each sponge square briefly into the warm chocolate sauce, coating all sides.
Roll the coated sponge in the coconut until evenly covered.
Arrange the čupavci on a tray and refrigerate for a few hours, until the chocolate coating has set.
