Čupavci – Croatian Chocolate Coconut Cake

Among Croatian tray bakes, čupavci hold a special place. A golden vanilla sponge is cut into neat cubes, dipped in warm chocolate, then rolled in a thick layer of grated coconut. The result looks almost like a tray of tiny fur coats, which explains the name: čupavci loosely means “shaggy” or “furry.” In many homes this cake signals birthdays, school events, parish gatherings, and long weekend lunches where plates travel across the table faster than the host can refill them.

Although Croatians claim čupavci as a beloved “national” sweet, the story reaches much further. The shape and method match the Australian Lamington, a sponge square dipped in chocolate and coated in coconut. Croatian media often recount the same tale: at the turn of the twentieth century, Lord Lamington, governor of Queensland, relied on his French chef Armand Galland, who cut leftover sponge, dipped it in chocolate, and turned it into a new cake for unexpected guests. Over time that cake spread, picked up coconut, and eventually landed in central European cookbooks, where it gained a new name and countless local variations.

In Croatia, the focus rests less on aristocratic legend and more on the feeling of a generous tray that feeds many. Newspapers describe čupavci as small sponge cubes coated in chocolate cream and coconut, widely baked for family celebrations and holidays. Grandmothers often keep their own ratios of eggs to flour, some cooks reach for yogurt instead of milk, and others tuck fruit into the batter. What rarely changes is the basic structure: a light, tender sponge that can handle dipping, a chocolate mixture with the right fluidity, and plenty of unsweetened coconut flakes.

This version stays close to that classic spirit while paying attention to modern home kitchens. The sponge relies on whole eggs whipped with sugar until pale, which gives volume without demanding special equipment beyond a hand mixer. Neutral oil keeps the crumb soft even after chilling, while a mixture of milk and baking powder supports a gentle rise. The batter bakes in a single rectangular pan, so the entire cake can cool before cutting into cubes.

For the dipping stage, this recipe uses a milk-based cocoa and butter glaze rather than only melted chocolate. Croatian sources often note that a good čupavci glaze must have the right consistency: thin enough for quick dipping, yet rich enough to cling to the surface of each cube. The cocoa mixture here stays pourable while warm, sinks slightly into the crumb, and forms a soft shell once chilled.

The coconut coating completes the texture. Unsweetened, finely shredded coconut builds a thick, even layer on all sides, creating a soft exterior that still offers a faint bite. The contrast between the pale vanilla core and the chocolate-coconut shell is what many Croatians associate with childhood parties and Christmas biscuit platters. Food writers often place čupavci alongside fritule, povitica, strudels, and layered cookies as fixtures of the holiday table.

This recipe suits a wide range of occasions. It holds well at room temperature, travels easily in a tin, and serves many guests from one pan. The cake works for informal children’s birthdays, but it sits just as comfortably among more elaborate desserts during festive seasons. The squares freeze well, which helps with advance planning for larger gatherings.

In short, this čupavci tray offers a familiar Croatian flavor profile—vanilla, cocoa, and coconut—in a format that is simple to bake, easy to portion, and tailored for home cooks who want reliable results along with a strong sense of regional tradition.