This dessert's original name is derived from the Hungarian term for cocoa, "kakaó". It is so well loved that we created a vanilla version for those that wanted something different. The kokosh cake is wider and lengthier than a babka, and is crafted from a yeast dough that is permitted minimal time to ferment. The batter is flattened, coated with a vanilla filling, rolled and baked.

Kosher, Parve, Nut Free, Sesame free, Pas Yisroel, Yoshon