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An overhead shot of Kärleksmums sliced and ready for serving.
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5 from 1 vote

Kärleksmums Recipe (Swedish Chocolate Coconut Cake)

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!
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: Swedish
Servings: 16
Calories: 229kcal
Author: Neriz


  • Mixing Bowls
  • Pyrex Measuring Cups
  • Measuring Spoons
  • Strainer for Sifting
  • 9-inch Rectangular Pan
  • Hand Mixer
  • Rubber Spatula
  • Angled Spatula


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


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.



  • 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.


Calories: 229kcal | Carbohydrates: 48g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 73mg | Potassium: 77mg | Fiber: 1g | Sugar: 31g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg