Hungarian Coconut Squares (Kókuszkocka)

 Ingredients

For the cake:

3 eggs

150 g sugar

150 g all-purpose flour

1 teaspoon baking powder

100 ml milk

100 g butter, melted

1 teaspoon vanilla extract

For the chocolate coating:

100 g butter

120 g sugar

3 tablespoons unsweetened cocoa powder

150 ml milk

1 teaspoon vanilla extract

For coating:

200–250 g shredded coconut

Instructions

Preheat the oven to 180°C (350°F). Grease and line a square baking pan.

Beat the eggs and sugar until light and fluffy. Add the melted butter, milk, and vanilla.

Sift in the flour and baking powder, then mix gently until smooth.

Pour the batter into the pan and bake for 25–30 minutes, or until a toothpick comes out clean.

Let the cake cool completely, then cut it into small squares.

For the chocolate coating, place the butter, sugar, cocoa powder, and milk in a saucepan. Heat gently while stirring until smooth. Do not boil.

Dip each cake square into the warm chocolate mixture, coating all sides.

Immediately roll each piece in shredded coconut.

Let the coconut squares set for about 30 minutes before serving.

Tip: For an authentic Hungarian touch, serve the Kóku

szkocka with coffee or tea.