A classic Swedish treat, Kärleksmums (Swedish Chocolate and Coconut Cake), is great for snacks or dessert. Chocolate cake topped with dried coconut — it is excellent with coffee, tea, or even wine! So give it a try!
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Kärleksmums is known by various names. Its literal translation is ‘love yums,’ but some call it ‘chocolate squares‘ or ‘mocha squares.’
I wanted to make it more descriptive, so I kept the two most crucial ingredients in the English translation — chocolate and coconut.
The chocolate in the form of cocoa powder is added to both the cake batter and the icing, while the dried coconut is only on top of the icing.
It’s almost like chokladbollar, but only cut in squares, right? 🙂
Nah, it doesn’t matter. Kärleksmums are simply delicious, with the right balance of sweet and chocolatey — making them excellent for both fika and after-meal treat!
IF YOU WANT MORE AUTHENTIC SWEDISH DESSERTS OR FIKA RECIPES, THEN YOU WILL LOVE THESE POSTS!
Ingredients
- Butter – I use unsalted, melted butter for this kärleksmums recipe.
- Milk – full cream milk, if possible; and at room temperature
- Flour – all-purpose flour is all you need
- Baking powder – just use your favorite brand.
- Cocoa powder – use a good brand for baking
- Eggs – at room temperature and about 63 to 73 grams each.
- Sugar – regular white sugar.
- Desiccated coconut – unsweetened, dried coconut is what you need for kärleksmums.
- Powdered sugar – you need this for the icing.
Preparation
Start by preheating your oven to 180°C (350°F) and lining your cake pan with a baking sheet, leaving the sides covered.
Using a medium-sized mixing bowl, combine the sifted flour, baking powder, and cocoa powder (photo 1).
On a separate (and bigger) bowl, mix sugar with the eggs until it gets creamy, about three minutes in a high setting (photo 2).
Add milk and melted butter and continue mixing to combine (photo 3).
Add the dry ingredients and mix gently; just enough to combine (photo 4).
Pour the kärleksmums batter into the lined cake pan (photo 5).
Use an angled spatula to even the top of the cake (photo 6).
Place the pan in the oven for fifty to fifty-five minutes, or until a toothpick comes out dry when inserted.
Set aside to cool.
Once the cake is ready, combine the icing ingredients in a small bowl: powdered sugar, cocoa powder, and water.
Spread the icing evenly on top of the cooled cake — do this quickly, so it does not dry up (photo 7).
Add the dried coconut on top while the icing is still wet (photo 8).
Set aside for about ten minutes for the icing to solidify.
Cut kärleksmums into squares, then serve.
Helpful tips
- Do not skip the sifting of the dry ingredients, especially the cocoa powder, because they tend to end up with lumps.
- Check that the melted butter is no longer warm when adding it to the rest of the liquid ingredients.
- Make sure that the baking paper covers the sides of the pan. It makes it easier to lift the chocolate coconut cake for icing.
- Spread the icing quickly, so it’s still wet when you add the dried coconut bits — they will not stick otherwise.
FAQs
Absolutely. I usually keep my kärleksmums for 2 to 3 days, tops.
Make sure you wrap it properly so it does not dry up.
Lastly, don’t leave it in direct sunlight, and the icing will not be a problem.
Yes, any 9-inch round cake pan will work.
But if you want to keep it traditional, stick to a square or rectangular pan.
See how easy it is? Try kärleksmums this weekend and let me know what you think!
Kärleksmums Recipe (Swedish Chocolate Coconut Cake)
Equipment
- Mixing Bowls
- Pyrex Measuring Cups
- Measuring Spoons
- Strainer for Sifting
- Hand Mixer
- Rubber Spatula
- Angled Spatula
Ingredients
Cake batter:
- 2 & 2/3 cups flour
- 1/3 cup cocoa powder, heaping
- 2 tsp baking powder
- 4 medium eggs, room temperature
- 1 & 1/4 cups sugar
- 1/3 cup + 4 tbsp milk (100 ml), room temperature
- 1 cup + 3 tbsp melted butter, (250 grams when solid)
Icing & Topping:
- 2 cups powdered sugar
- 2 tsbp cocoa powder
- 2 & 1/2 tbsp water
- 1/3 cup desiccated coconut
Instructions
Preparing equipment:
- Start by preheating your oven to 180°C (350°F).
- Line your cake pan with a baking sheet, leaving the sides covered and the sheet sticking out.
Preparing kärleksmums batter:
- Sift and mix the flour, baking powder, and cocoa powder in a medium-sized mixing bowl.
- Using a separate (and bigger) bowl, mix sugar with the eggs for about three minutes or until it gets creamy.
- Add milk and melted butter and continue mixing to combine.
- Add the dry ingredients and mix gently; just enough to combine.
- Pour the chocolate cake batter into the lined cake pan.
- Use an angled spatula to level the top of your kärleksmums.
Baking & Serving Chocolate Coconut Cake:
- Place the pan in the oven for 50 to 55 minutes, or until a toothpick comes out dry when inserted.
- Set aside to cool.
- Once the cake has completely cooled, combine the powdered sugar, cocoa powder, and water in a small bowl.
- Spread the icing evenly on top of the cake — do this quickly, so it does not dry up.
- Add the dried coconut on top while the icing is still wet.
- Set aside for about ten minutes for the icing to solidify.
- Cut kärleksmums into squares, then serve.
Notes
- Cook’s Tip #1: Do not skip the sifting of the dry ingredients, especially the cocoa powder, because they tend to end up with lumps.
- Cook’s Tip #2: Check that the melted butter is at room temperature when adding it to the rest of the liquid ingredients.
- Cook’s Tip #3: Make sure that the baking paper covers the sides of the pan. It makes it easier to lift the chocolate coconut cake later on for icing.
- Cook’s Tip #4: Spread the icing quickly, so it’s still wet when you add the dried coconut bits — they will not stick otherwise.
Chang says
I liked it in Sweden. Thank you for the video recipe.
Neriz says
Thanks Chang! Yep, Sweden is lovely, even on the worst months of Oct/Nov. 🙂