Bosnian Cupavci Recipe
Squares of soft sponge cake drowned in rich chocolate sauce and wrapped in desiccated coconut.
Print Recipe
Pin Recipe
Servings: 8 Servings
Calories: 587 kcal
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Medium mixing bowl
- whisk
- Saucepan
Ingredients
For the Cake Base:
- 2 cups shredded coconut
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1 tsp vanilla extract
For the Filling:
- 1 cup chopped walnuts
- 1 can sweetened condensed milk 14 oz
For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350°F and grease a 9x13 inch baking dish.
- In a large mixing bowl, combine the shredded coconut, all-purpose flour, granulated sugar, baking powder, and vanilla extract. Mix well.
- In a separate bowl, whisk together the eggs, milk, and vegetable oil.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Pour the batter into the greased baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the filling by mixing together the chopped walnuts and sweetened condensed milk.
- Once the cake is done, remove it from the oven and let it cool for 10 minutes.
- Spread the walnut filling evenly over the cake.
- To make the chocolate glaze, heat the heavy cream in a saucepan over medium heat until it starts to simmer. Remove from heat and add the chocolate chips. Stir until the chocolate is melted and the mixture is smooth.
- Pour the chocolate glaze over the cake and spread it evenly.
- Allow the cake to cool completely and the glaze to set before serving/
Notes
Tips and Tricks
Use parchment paper to line the baking dish before pouring in the cake batter. This makes it easier to remove the cake from the dish once it's cooled. Toast the coconut flakes before using them in the cake base to enhance their flavor and texture. Use a food processor to chop the walnuts for the filling for a finer texture. Allow the cake to cool completely before adding the filling and glaze to prevent the filling from melting and the glaze from becoming too runny.Nutrition
Serving: 1serving | Calories: 587kcal | Carbohydrates: 60g | Protein: 10g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 82mg | Sodium: 153mg | Potassium: 472mg | Fiber: 4g | Sugar: 46g
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!
