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Kärleksmums: Delightful Swedish Chocolate, Mocha, and Coconut Cake

Swedish-Chocolate-Mocha-and-Coconut-Cake
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Kärleksmums is a classic Swedish cake featuring a soft chocolate base topped with rich mocha icing and a sprinkle of shredded coconut. Perfect for coffee breaks (fika), it’s a delightful combination of sweetness, chocolate, and coffee flavors in every bite!

Ingredients

Scale

For the Cake:

  • 1 cup (225 g) unsalted butter, melted
  • 1 ½ cups (300 g) granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup (240 ml) milk
  • 2 tablespoons cocoa powder
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch of salt

For the Mocha Icing:

  • ¾ cup (175 g) unsalted butter, softened
  • 2 cups (250 g) powdered sugar, sifted
  • 2 tablespoons cocoa powder
  • 2 tablespoons strong brewed coffee (cooled)
  • 1 teaspoon vanilla extract

Topping:

  • ¾ cup (60 g) shredded coconut

Instructions

  • Preheat & Prepare:
    Preheat your oven to 350°F (175°C). Grease and line a rectangular baking pan (about 9×13 inches or 23×33 cm) with parchment paper.

  • Make the Cake Batter:
    In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and milk.

  • Combine Dry Ingredients:
    In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until you have a smooth batter.

  • Bake:
    Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

  • Prepare the Mocha Icing:
    In a medium bowl, beat the softened butter until creamy. Add the powdered sugar, cocoa powder, brewed coffee, and vanilla extract. Beat until smooth and fluffy.

  • Frost & Top:
    Spread the mocha icing evenly over the cooled cake. Sprinkle the shredded coconut generously over the top.

  • Serve & Enjoy:
    Cut the cake into squares and serve. This treat pairs perfectly with a cup of coffee or tea!

Notes

  • For a richer chocolate flavor, use high-quality cocoa powder.
  • Substitute brewed coffee with milk if you prefer a non-coffee version.
  • Toast the coconut flakes for extra texture and a nutty flavor.
  • The cake stores well in an airtight container for up to 4 days or can be frozen for up to 2 months.
  • Let the cake cool completely before frosting to prevent the icing from melting.

Nutrition

Keywords: Swedish Chocolate, Mocha, and Coconut Cake

Find it online: https://sofyarecipes.com/swedish-chocolate-mocha-and-coconut-cake/