Lamingtons (Kókuszkocka)

These delightful Lamingtons originated in Australia, but they've found a beloved second home in Transylvania kitchens, especially during festive seasons and gatherings. In Transylvania, Lamingtons are known as "kokusz kocka" (coconut cubes) and become a staple in homemade dessert trays.

If you grew up in Transylvania or visited during the holidays, you've probably had the joy of tasting kokusz kocka. Unlike the Australian Lamington - its more famous cousin - Transylvanian coconut squares are typically unfilled, made with a plainer sponge and dipped in a rich chocolate glaze and rolled in shredded coconut.

The result? A nostalgic square of moist, fluffy sweetness with a melt-in-your-mouth coating.

Perfect for winter holidays, birthdays, and afternoon coffee, Kókuszkocka is easy to make in batches and keeps beautifully for days. It's one of those humble treats that remind us of home, warm kitchens, and frosted windows.

Whether you're making it for the first time or recreating a childhood favorite, you'll love the simplicity and soul of this timeless Transylvanian dessert.

There's something uniquely comforting about old-fashioned Transylvanian cakes - simple, generous, and soaked in tradition. Kókuszkocka (coconut squares) is exactly that kind of dessert. It's a beloved sweet across Hungarian-speaking households in Transylvania, appearing on Christmas cookie platters, school bake sales, and family birthdays. They are everywhere.

Honey Cream Slices (Albiniță) is another beloved old-fashioned Transylvanian dessert that is a staple in homemade dessert trays. Hungarian Apple Cake (Almás tészta) is another favorite in every household. These are all traditional musts when it comes to festivities, holidays, or birthdays.

Every family has their own tweaks on it, but what remains consistent is the homey texture, chocolate-coconut coating.

Why You'll Love It

• Nostalgic and festive
• Perfect texture
• Crowd-pleasing
• Simple Ingredients
• Make-ahead friendly
• Perfect for gifting or sharing
• Kids-friendly

Kokusz Kocka is a humble yet irresistible dessert that requires minimal attention but earns admiration with its soft bite, chocolatey aroma, and snowy finish. It's timeless, portable, and surprisingly easy to make.

Notes for the Ingredients

Let's break this into three parts: the sponge cake, the chocolate coating, and the coconut layer.

For the Sponge Cake

• Sugar - provides sweetness and structure. Regular white sugar works best here.
• Eggs - help create a light, airy texture when beaten with sugar. Room temperature eggs whip better and create more volume.
• Milk - adds moisture and tenderness to the sponge. Whole or 2% milk is ideal.
• Vegetable Oil - gives a soft, moist crumb and keeps the cake tender even after refrigeration. For a rich flavor, melted unsalted butter can be used instead.
• Honey -
• Baking Powder - the leavening agent. Ensures a nice rise and fluffy structure.
• All-Purpose Flour - the base of the cake. Sift the flour for a lighter texture.
• pinch of salt - Balances the sweetness and deepens overall flavor.

For the Chocolate Glaze

• Sugar - sweeteners the coating and helps it thicken slightly as it cools
• Butter - Adds richness and creates a glossy, luscious glaze. Use unsalted butter for better control over saltiness.
• Unsweetened Cocoa Powder - Gives the classic chocolate flavor. Choose a good-quality cocoa for the best control over saltiness.
• Milk - Loosens the coating to the right consistency for dipping

Rolling

• Desiccated Coconut - The final coating. Unsweetened is traditional and prevents the cake from becoming too sugary. Shredded coconut gives more texture; dessicated creates a finer finish.

How to Make the Kokuz Kocka?

Make the Sponge Cake:

Grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang on all sides. (to make it easy to remove).

Cream sugar, eggs, vegetable oil, lime zest, and honey until light and fluffy.

Add baking powder, salt, and milk to the batter and mix until smooth. Then add flour and gently fold to combine.

Pour the batter into the prepared pan and put it in the oven at the same time you turn it on to 356℉ (180℃). (This is a crucial trick for rising beautifully, which I learned from my mom.)

Bake for 1 hour or until it has a golden color. You can also insert a toothpick to see if it comes out clean. Don't open the oven door! This is also important! It will descend and not rise evenly. Once cooled, cut into 30 squares.

Make the Coating

Combine the coating ingredients in a saucepan and mix until smooth. It should be a syrup consistency, but not watery.

Coating for the kokusz kocka

Place the desiccated coconut on a small plate. Using a fork, dip each chilled sponge square into the chocolate coating, allowing excess to drip off, then roll in the coconut. Place on a plate or a wire rack to set.

Let set at room temperature or refrigerate for 30 minutes before serving.

Tips and Notes

1. Let the cake cool fully before cutting to prevent crumbling.
2. Use unsweetened desiccated coconut for the authentic look.
3. Store in an airtight container at room temperature for 4 days. Tastes even better on day 2!
4. The chocolate coating will slightly soak into the cake, keeping it moist and fudgy.
5. Put it in the oven at the same time you turn it on to 356℉ (180℃). This is a crucial trick for rising beautifully.
6. Don't open the oven door! It will descend and not rise evenly.

Common Questions

Can I use desiccated coconut instead of shredded? Yes, traditionally it is made like that! I make it like that! And I recommend making it like that! Remember...unsweetened!

Can I make the sponge cake in advance? Yes! You can bake the sponge a day ahead and store it tightly wrapped at room temperature. Chilling it slightly before dipping actually helps keep the squares intact during coating.

Why is my cake falling apart while dipping? If the sponge is still warm or to soft, it can break during dipping. Make sure it's fully cooled. Also, dip quickly - don't soak.

How do I get the coconut to stick better? Make sure to roll the cake pieces in coconut right after dipping, while the coating is still moist. Use shallow dishes and press gently to help it cling.

What can I do if my chocolate glaze gets too thick? Just warm it gently and stir in 1-2 tablespoons of milk to thin it out. It should be pourable but not watery.

Can I make kokusz kocka dairy-free and gluten-free? Yes! Use plant-based milk and vegan butter for coating. Make sure your sponge also uses oil instead of butter. Use 1:1 gluten-free baking flour blend with xanthan gum included. The cake may be slightly denser, but it will still hold together well.

Can I reduce the sugar in the recipe? You can slightly reduce sugar in the sponge (to about ¾ cup), but the coating needs the full amount to help it thicken and adhere properly.