If you’re looking for a fun, nostalgic, and irresistible sweet treat, this Ystervarkies Recipe is the perfect choice. Ystervarkies are a beloved South African dessert made from soft sponge cake squares dipped in chocolate icing and rolled in coconut. The name “Ystervarkies” means “little porcupines” in Afrikaans, inspired by the coconut-covered exterior that resembles porcupine quills.
These delightful cake bites are similar to Australian Lamingtons but have their own special place in South African baking traditions. They’re perfect for afternoon tea, birthdays, holiday gatherings, bake sales, and family celebrations.
The combination of fluffy cake, rich chocolate coating, and sweet coconut creates a dessert that’s simple yet incredibly satisfying.
Recipe Overview
- Category: Dessert
- Cuisine: South African
- Servings: 16 cake squares
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Cooling Time: 1 hour
- Total Time: About 1 hour 55 minutes
- Calories: Approximately 220 calories per piece
Why You’ll Love This Ystervarkies Recipe
These classic South African treats are loved by all ages.
- Soft and fluffy sponge cake
- Rich chocolate coating
- Sweet coconut exterior
- Perfect for parties and celebrations
- Easy to make ahead
- Great for gifting
- Kid-friendly dessert
- Beautiful presentation
What Are Ystervarkies?
Ystervarkies are small sponge cake squares coated in a chocolate glaze and covered with desiccated coconut. The chocolate layer keeps the cake moist while the coconut adds sweetness and texture.
The dessert has been enjoyed in South Africa for generations and is commonly served at family gatherings, tea parties, church events, and celebrations. Their simple ingredients and delicious flavor make them a timeless favorite.
Ingredients
For the Sponge Cake
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
For the Chocolate Coating
- 2 cups powdered sugar
- 3 tablespoons cocoa powder
- 2 tablespoons unsalted butter, melted
- ½ cup warm milk
- 1 teaspoon vanilla extract
For the Coating
- 2 cups desiccated coconut
Kitchen Equipment
You’ll need:
- 8×8-inch baking pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire cooling rack
- Sharp knife
- Shallow bowls
- Spatula
How to Make Ystervarkies Recipe
Step 1: Bake the Sponge Cake
Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
Beat the butter and sugar until light and fluffy, then add the eggs one at a time, followed by the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and milk until a smooth batter forms.
Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Step 2: Cut the Cake into Squares
Once cooled, remove the cake from the pan and trim the edges if desired.
Cut the sponge into evenly sized squares, approximately 2 inches each. Place the cake pieces on a tray and allow them to sit for about 15 minutes so they’re easier to handle during coating.
Step 3: Prepare the Chocolate Coating
In a medium bowl, whisk together the powdered sugar, cocoa powder, melted butter, warm milk, and vanilla extract.
The coating should be smooth and pourable but not too thin. If necessary, adjust with a little more milk or powdered sugar.
Step 4: Dip the Cake Squares
Using a fork or two spoons, carefully dip each sponge cake square into the chocolate coating.
Turn gently so all sides are covered evenly. Allow excess chocolate coating to drip off before moving to the coconut.
Step 5: Roll in Coconut
Immediately roll the chocolate-coated cake square in desiccated coconut until fully covered.
Place the finished Ystervarkies on a wire rack or tray lined with parchment paper. Repeat with the remaining cake pieces.
Step 6: Set and Serve
Allow the Ystervarkies to rest for about 20 to 30 minutes so the chocolate coating can set properly. Serve with tea, coffee, or milk and enjoy these classic South African treats.
Expert Tips for the Best Ystervarkies
These simple tips will help you create soft, moist, and beautifully coated Ystervarkies every time.
- Allow the cake to cool completely before cutting.
- Use a sharp knife for neat cake squares.
- Slightly stale cake is easier to coat without breaking.
- Keep the chocolate coating smooth and warm.
- Work with a few cake pieces at a time.
- Roll in coconut immediately after dipping.
- Use fine desiccated coconut for the most traditional texture.
- Let the finished cakes set before serving.
Delicious Variations
Jam-Filled Ystervarkies
Slice each cake square in half and spread a thin layer of apricot or strawberry jam before coating.
Chocolate Sponge Version
Add cocoa powder to the sponge cake batter for an extra chocolatey dessert.
White Chocolate Ystervarkies
Replace the cocoa coating with a white chocolate glaze and coat with coconut.
Coffee Chocolate Ystervarkies
Add a teaspoon of instant coffee to the chocolate coating for a rich mocha flavor.
Nutty Coconut Ystervarkies
Mix finely chopped toasted almonds or pecans with the coconut coating.
Serving Suggestions
These sweet treats are perfect for many occasions.
- Afternoon tea
- Coffee breaks
- Holiday dessert platters
- Family gatherings
- Bake sales
- Birthday parties
- School events
- Picnic desserts
Storage Instructions
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Refrigerate in a sealed container for up to 1 week.
Freezer
Freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
Common Mistakes to Avoid
Coating Warm Cake
Warm cake can crumble easily when dipped in chocolate. Always cool completely first.
Making the Chocolate Too Thin
A thin coating won’t cling properly to the cake. Aim for a smooth but slightly thick consistency.
Waiting Too Long Before Adding Coconut
The coconut sticks best while the chocolate coating is still wet.
Cutting Uneven Squares
Uniform pieces look more attractive and coat more evenly.
Skipping the Setting Time
Allowing the coating to set properly improves both appearance and texture.
Nutrition Information
| Nutrient | Amount (Per Piece) |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 31 g |
| Protein | 3 g |
| Fat | 9 g |
| Saturated Fat | 6 g |
| Sugar | 21 g |
| Fiber | 2 g |
| Sodium | 95 mg |
Nutrition values are approximate and may vary depending on ingredients and portion size.
Final Thoughts
This Ystervarkies Recipe is a classic South African favorite that combines fluffy sponge cake, rich chocolate icing, and sweet coconut into one irresistible treat. The recipe is simple enough for beginner bakers while still producing bakery-worthy results.
Whether you’re making them for a holiday gathering, tea party, bake sale, or simply to enjoy with family, these coconut-covered cake squares are guaranteed to disappear quickly.
Once you’ve mastered the traditional version, try experimenting with jam fillings, coffee flavors, or white chocolate coatings for a delicious twist.
You may also like the Persian Love Cookies Recipe.
Frequently Asked Questions
What does Ystervarkies mean?
Ystervarkies means “little porcupines” in Afrikaans, referring to the coconut-covered appearance of the cakes.
Are Ystervarkies the same as Lamingtons?
They are very similar. Both feature sponge cake coated in chocolate and coconut, although Ystervarkies are a traditional South African version.
Can I make them ahead of time?
Yes. They actually taste even better after resting for several hours as the flavors develop.
Can I use store-bought cake?
Yes. A plain vanilla sponge cake can be used if you’re short on time.
Why is my cake falling apart?
The cake may be too fresh, too warm, or overly soft. Let it cool completely before coating.
Can I freeze Ystervarkies?
Yes. Freeze them in an airtight container for up to 2 months and thaw before serving.
Recipe Card
Easy Ystervarkies Recipe (Lamingtons)
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- Beat the butter and sugar until light and fluffy, then add the eggs one at a time, followed by the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and milk until a smooth batter forms.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Once cooled, remove the cake from the pan and trim the edges if desired.
- Cut the sponge into evenly sized squares, approximately 2 inches each. Place the cake pieces on a tray and allow them to sit for about 15 minutes so they’re easier to handle during coating.
- In a medium bowl, whisk together the powdered sugar, cocoa powder, melted butter, warm milk, and vanilla extract.
- The coating should be smooth and pourable but not too thin. If necessary, adjust with a little more milk or powdered sugar.
- Using a fork or two spoons, carefully dip each sponge cake square into the chocolate coating.
- Turn gently so all sides are covered evenly. Allow excess chocolate coating to drip off before moving to the coconut.
- Immediately roll the chocolate-coated cake square in desiccated coconut until fully covered.
- Place the finished Ystervarkies on a wire rack or tray lined with parchment paper. Repeat with the remaining cake pieces.
- Allow the Ystervarkies to rest for about 20 to 30 minutes so the chocolate coating can set properly.
- Serve with tea, coffee, or milk and enjoy these classic South African treats.
Video
Notes
- Afternoon tea
- Coffee breaks
- Holiday dessert platters
- Family gatherings
- Bake sales
- Birthday parties
- School events
- Picnic desserts
