Chocolate Coconut Squares: Honey and Oil in the Batter Keep This Retro Sponge Soft and Moist

These festive coconut cubes (kokosové ježe, literally "coconut hedgehogs") are a classic retro treat: a tender sponge cut into squares, dipped in a glossy cocoa-rum glaze and rolled in coconut. Honey and oil in the batter keep the sponge soft for days.

Whether you make them for the Christmas table or as a Sunday treat for the family, the recipe is simple. Want to know how to get that glossy rum glaze?

Quick Overview

• What it is: A traditional sponge dessert dipped in hot chocolate glaze and rolled in coconut.
• Key tip: Honey and oil in the batter keep the sponge extra soft and moist.
• Time: A retro classic, ready in under 60 minutes.

At a Glance

• Prep time: 20 min
• Baking time: 35 min
• Servings: 15–20 pieces (depending on size)
• Difficulty: Medium
• Calories: about 280 kcal per piece
• Trend: Retro / Christmas

Ingredients

Instructions

1. In a large bowl, beat the whole eggs with the sugar, vanilla and honey with a mixer until pale and fluffy.
2. Pour in the milk and oil and mix briefly, just until combined.
3. In another bowl, whisk together the flour, baking powder and salt. Gradually fold this into the liquid mixture (with a mixer on low speed or by hand with a whisk) until you have a smooth batter without lumps.
4. Line a 7×11-inch (18×28 cm) pan with parchment paper and grease the sides with oil. Pour in the batter and bake at 340°F (170°C) (conventional, top and bottom heat) for about 30–35 minutes. Test with a toothpick; it should come out clean.
5. While the cake cools, make the glaze. Put the milk and sugar in a saucepan and heat, stirring, until the milk is lukewarm. Sift in the cocoa and whisk until smooth.
6. Bring the mixture to a boil. As soon as it starts to bubble and foam, take it off the heat. Add the cold cubed butter to the hot mixture and stir until completely melted. Finally, stir in the rum.
7. Turn the cooled cake out and peel off the paper. Trim off the edges so the cubes come out neat and straight, then cut the cake into even cubes.
8. Spear each cube on a fork, dip it completely in the warm glaze, let the excess drip off and roll it right away in shredded coconut. Let the cubes set on a wire rack.

Video Recipe

Tips for Perfect Chocolate Coconut Squares

• Save the trimmings: The trimmed cake edges are the best part. Dunk them in the leftover glaze and enjoy them as the baker’s treat.
• Glaze temperature: The glaze should be neither boiling nor cold. Warm is ideal, so it clings to the surface without soaking the crumb.
• Easier cutting: If the cake crumbles when you cut it, chill it for 30 minutes first.

Variations

• Filled hedgehogs: Slice each cube in half horizontally before dipping and fill with tart red currant jam.
• Alcohol-free: Replace the rum with rum extract or with milk and a drop of vanilla.

Frequently Asked Questions (FAQ)

Store the finished cubes in a cool place, ideally in an airtight container, where they soften even more. They keep for 4–5 days (if they last that long).

The recipe is based on a version by Gábor A Házi Pék, adapted by the We Cook With Love team.

Enjoy! Try more recipes from our kitchen.