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Đurđica’s Serbian Lamingtons – Čupavci

  • Total Time: 0 hours


Units Scale
  • Cake:
  • Egg yolk, 1
  • Whole egg, 1
  • Baking powder, about one and a half to two tablespoons)
  • Sugar, 250 g (I have used less, about 100-150; exact dosage depends on how sweet one wants it to be – 250 can be too sweet)
  • Flour, 300 g (I used an all-purpose flour, as that was the only one I know here)
  • Milk, 2 dl (I bought a regular whole milk; 2 deciliter is approximately equal to one glass of water)
  • Butter, 50 g (I used an unsalted one)
  • ***
  • Glaze:
  • Chocolate, 100gr
  • Milk, 15 spoons
  • Shredded coconut, about 300gr
  • Sugar, 250 g (again, I put less)
  • Butter, 200 g


  1. Mix butter, sugar, and eggs using a mixer for couple of minutes. What I did this time is, I left butter and all the ingredients at room temperature for a while (about 2 or 3 hours while I was making something else); butter got so soft that you could easily mix it with sugar and eggs, but it did not melt into the liquid form.
  2. I then added sugar and mixed those two with a spoon, combined them, then added eggs and then I mixed all three using a mixer. I added milk afterwards and slowly mixed because it sprayed around.
  3. When I finished it, at the end I added flour and baking powder. (I combine flour and baking powder together before putting into this liquid.) My recommendation is to avoid mixing flour into the previously mentioned ingredients using a mixer – just use a spoon or something convenient like that. For some reason, the cake turns out better that way.
  4. Put the cake into a medium- or big-sized metal pan (oiled, so you take the biscuit out easily), bake it at 180-200°C (356-392°F) for 20-30 minutes until you see golden/golden brown top.
  5. When the cake is done and gets cold enough that it can be touched, cut it into pieces.
  6. Melt all the glaze ingredients: melt butter and chocolate, add milk and then sugar, until it starts to boil. Take a spoon or fork and put a piece of cake in the glaze, soak it with chocolate (not too much, but it’s a personal preference) and then put it into the shredded coconut.
  7. My advice is to place the coconut shreds in a small bowl, put a cake in the middle, and then slowly shake the bowl so the cake moves and gets coconut; otherwise, you will have too much chocolate and coconut on your fingers. It is a messy process until you learn to handle it better after a couple of tries.
  8. I usually put the cake in a box to keep it fresh if it is not eaten on the first day, as it can easily dry out after two or three days.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 1920.69 kcal
  • Sugar: 150.11 g
  • Sodium: 583.96 mg
  • Fat: 113.05 g
  • Saturated Fat: 82.42 g
  • Trans Fat: 2.05 g
  • Carbohydrates: 223.24 g
  • Fiber: 15.74 g
  • Protein: 20.07 g
  • Cholesterol: 222.62 mg
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