Name: Swedish Love Yums
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Swedish
Ingredients: 200g all-purpose flour; 200g granulated sugar; 1 tbsp unsweetened cocoa powder; 2 tsp baking powder; 1/2 tsp salt; 2 large eggs; 100ml milk; 100ml strong coffee (cooled); 150g unsalted butter, melted; 1 tsp vanilla extract; 200g powdered sugar; 2 tbsp unsweetened cocoa powder (for glaze); 2 tbsp strong coffee (for glaze); 50g unsalted butter, melted (for glaze); 1 tsp vanilla extract (for glaze); 50g shredded coconut (for topping)

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Kärleksmums, also known as “Swedish Love Yums,” are a beloved traybake dessert from Sweden. These moist chocolate sponge cakes are topped with a rich coffee-infused chocolate glaze and finished with a sprinkle of shredded coconut. Soft, sweet, and tender, they’re a fika favorite and a comforting treat for any time of day.

Why You’ll Love This Recipe

Kärleksmums are easy to make, beautifully moist, and packed with flavor thanks to the addition of strong coffee in both the batter and glaze. The combination of rich chocolate, soft sponge, and sweet coconut creates a balanced and nostalgic bite that’s perfect for sharing. Whether served as a dessert, snack, or part of a festive spread, these Swedish squares always bring joy.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

200g all-purpose flour
200g granulated sugar
1 tbsp unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
2 large eggs
100ml milk
100ml strong coffee (cooled)
150g unsalted butter, melted
1 tsp vanilla extract

For the Chocolate Glaze:

200g powdered sugar
2 tbsp unsweetened cocoa powder
2 tbsp strong coffee
50g unsalted butter, melted
1 tsp vanilla extract
50g shredded coconut (for topping)

directions

Prepare the Pan and Preheat Oven:
Preheat oven to 175°C (350°F). Grease and line a 9×13 inch (23×33 cm) baking pan with parchment paper.
Mix Dry Ingredients:
In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, and salt.
Combine Wet Ingredients:
In another bowl, mix together the eggs, milk, cooled coffee, melted butter, and vanilla extract.
Make the Batter:
Pour the wet ingredients into the dry ingredients and stir until smooth and well combined.
Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Prepare the Glaze:
In a bowl, mix powdered sugar, cocoa powder, coffee, melted butter, and vanilla extract until smooth and pourable.
Glaze and Decorate:
Spread the chocolate glaze evenly over the cooled cake. Immediately sprinkle with shredded coconut.
Set and Serve:
Allow the glaze to set before cutting into 12 squares. Serve at room temperature.

Servings and timing

Servings: 12 squares
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories: Approximately 290 kcal per serving

Variations

Nutty Topping: Add chopped almonds or hazelnuts with the coconut for extra texture.
Chocolate Chips: Mix mini chocolate chips into the batter for an even richer chocolate experience.
Spiced Version: Add a pinch of cinnamon or cardamom for a subtle warm spice.
Dairy-Free Option: Use plant-based milk and butter for a lactose-free variation.
Double Glaze: Add an extra layer of glaze for a thicker, fudgier topping.

storage/reheating

Store Kärleksmums in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Allow to come to room temperature before serving if chilled. These cakes also freeze well—freeze in layers with parchment paper between them for up to 2 months. Thaw at room temperature before enjoying.

FAQs

What does “Kärleksmums” mean?

It roughly translates to “Love Yums” in Swedish—a playful name that reflects the cake’s popularity and comforting sweetness.

Can I make this recipe without coffee?

Yes, substitute the coffee with milk or water, though coffee enhances the chocolate flavor without making it taste like coffee.

Is this cake overly sweet?

The sweetness is well-balanced by the slight bitterness of cocoa and coffee, with the coconut adding texture and a touch of natural sweetness.

Can I make this in a round cake pan?

A round pan can be used, but the traditional traybake form makes slicing into squares easier and more authentic.

What’s the best way to cut this cake?

Use a sharp knife and clean it between cuts to keep the glaze neat and even.

Can I use desiccated coconut instead of shredded?

Yes, but shredded coconut gives a softer texture and better appearance.

How do I prevent the glaze from becoming too runny?

Let the cake cool completely before glazing, and ensure your glaze ingredients are measured precisely for proper consistency.

Can I serve Kärleksmums warm?

They are best served at room temperature once the glaze has set, but can be slightly warmed if preferred.

Can I use a hand mixer for the batter?

Yes, but overmixing is not necessary—gentle stirring until combined works best.

Is this suitable for special occasions?

Absolutely. These neat squares make an excellent addition to dessert tables, holiday trays, or birthday buffets.

Conclusion

Kärleksmums are a delightful Swedish treat that combines the comfort of chocolate sponge with the richness of glaze and the charm of coconut. Easy to make and even easier to love, this traybake is ideal for fika, gatherings, or a sweet afternoon indulgence. With its nostalgic flavors and simple elegance, it’s a recipe worth keeping on hand year-round.

Swedish Love Yums

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Kärleksmums, or Swedish Love Yums, are soft and tender chocolate sponge cakes topped with a smooth chocolate glaze and shredded coconut—perfect for fika, gatherings, or a cozy coffee break.

Author: Mari
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 12 squares 1x
Category: Dessert
Method: Baking
Cuisine: Swedish
Diet: Vegetarian

Instructions

Preheat oven to 175°C (350°F). Grease and line a 9×13 inch (23×33 cm) baking pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
In a separate bowl, mix eggs, milk, coffee, melted butter, and vanilla extract.
Pour wet ingredients into dry ingredients and stir until just combined.
Pour batter into the prepared pan and smooth the top. Bake for 20–25 minutes or until a toothpick comes out clean.
Let cake cool completely in the pan.
To make the glaze, mix powdered sugar, cocoa powder, coffee, melted butter, and vanilla extract until smooth and pourable.
Spread glaze over the cooled cake and sprinkle generously with shredded coconut.
Let the glaze set before slicing into squares and serving.

Notes

Use desiccated or flaked coconut depending on texture preference.
The coffee enhances the chocolate flavor without making it taste like coffee.
This cake keeps well covered at room temperature for several days.
Perfect for batch baking or bringing to potlucks and gatherings.

Nutrition

Serving Size: 1 square
Calories: 290 kcal
Sugar: 26 g
Sodium: 100 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 55 mg