Serbian Cupavci - the perfect size sweet
Author: Gigi | Passing the Relish
- Hot Milk Cake:
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- 2½ teaspoons baking powder
- 1 can 2% evaporated milk plus enough 1% milk to equal 1¼ Cups of milk combined
- 10 tablespoons butter, cubed
- Chocolate Glaze ingredients:
- 2 cups powder sugar
- ⅓ cup cocoa
- ½ cup milk
- 1 bag desiccated coconut, available at most import stores
- Grease a jelly roll pan with spray,
- Using an electric mixer, beat eggs for 5 minutes until thick and lemon-colored
- Gradually add sugar and beat until light and fluffy
- Add vanilla
- Combine flour and baking powder and gradually mix into batter
- Pour into greased jelly roll pan and bake 20-25 minutes or until cake tests done.
- Cool completely. Cut into small squares or rectangles and refrigerate in an airtight container for 2-3 hours..
- Prepare glaze by mixing all ingredients in a double boiler.
- Quickly dip cake square into glaze, coating on all sides, and then roll in coconut.
- Store in container in a cool spot until ready to serve. These also freeze well.
Recipe by Passing The Relish at http://www.passingtherelish.com/2014/02/serbian-cupavci-perfect-size-sweet/
3.2.1275