A soft cocoa sponge layered with smooth milk-butter cream, finished with melted chocolate and shredded coconut. This chilled cake is rich, creamy, and perfect for slicing into neat dessert squares.
Why You’ll Love This Recipe
This cake has a light chocolate sponge, a silky homemade cream filling, and a simple chocolate topping. The shredded coconut adds texture and a classic bakery-style finish. It is easy to prepare, tastes even better after chilling, and works well for family gatherings or celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake:
4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
Cream:
500 ml whole milk
3 tablespoons granulated sugar
3 tablespoons all-purpose flour or cornstarch
200 g unsalted butter, softened
Topping:
150 g chocolate
2 tablespoons vegetable oil or unsalted butter
1/2 cup shredded coconut
Directions
Preheat the oven to 180°C. Line a medium baking pan with parchment paper.
Beat the eggs and sugar together until pale, thick, and fluffy.
Sift in the flour, cocoa powder, and baking powder. Gently fold until the batter is smooth.
Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until the cake springs back lightly when touched.
Let the cake cool completely, then slice it carefully into two even layers.
For the cream, whisk the milk, sugar, and flour or cornstarch in a saucepan. Cook over medium heat, stirring constantly, until thick and pudding-like.
Let the cream base cool completely. Beat the softened butter until smooth, then gradually mix in the cooled cream base until silky.
Spread the cream over the bottom cake layer, then place the second layer on top.
Melt the chocolate with the oil or butter until smooth. Pour it over the cake and spread evenly.
Sprinkle shredded coconut over the chocolate topping.
Refrigerate for 2 to 3 hours before slicing and serving.
Servings and timing
Servings: 10 to 12 slices Prep time: 25 minutes Bake time: 20 to 25 minutes Chill time: 2 to 3 hours Total time: about 3 hours
Variations
Use dark chocolate for a richer topping.
Add a teaspoon of vanilla extract to the cream for extra flavor.
Use cornstarch instead of flour for a smoother cream texture.
Add a thin layer of coconut inside the cake with the cream filling.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 4 days.
This cake is best served chilled. Reheating is not recommended because the cream and chocolate topping may soften too much.
For cleaner slices, chill the cake well and cut with a sharp knife.
FAQs
Can I make this cake ahead of time?
Yes. This cake is perfect for making one day ahead because the layers soften and the flavors blend beautifully.
Can I use cornstarch instead of flour in the cream?
Yes. Cornstarch gives the cream a smoother, lighter texture.
Can I use dark chocolate for the topping?
Yes. Dark chocolate works very well and gives the cake a deeper chocolate flavor.
Does the cake need to be refrigerated?
Yes. Because it has a buttercream-style filling, it should be kept chilled.
Can I freeze this cake?
Freezing is not ideal because the cream may change texture after thawing.
What size pan should I use?
A medium rectangular pan, about 20 x 30 cm, works well.
Can I add coconut to the cream?
Yes. You can mix a few tablespoons of shredded coconut into the cream for more coconut flavor.
Why should the cream base cool before adding butter?
If the cream base is warm, it can melt the butter and make the filling runny.
How do I get clean slices?
Chill the cake fully, then use a sharp knife wiped clean between cuts.
Can I make the cake without cocoa powder?
Yes, but it will become a vanilla-style sponge instead of a chocolate cake.
Conclusion
Hungarian Chocolate Coconut Cream Cake is a creamy, chocolatey dessert with soft sponge layers, smooth filling, and a coconut-topped chocolate glaze. It is simple, elegant, and best enjoyed chilled after the flavors have had time to settle.
