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moroccan coconut lemon cake

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

In Morocco, cakes (called 'meskouta') aren't made with pre-packaged cake mixes purchased right off the shelf in the grocery stores. Rather, a meskouta (or cake) is nearly always made by scratch and baked fresh for serving at tea time. So most of Morocco's dessert cakes and snack cakes aren't all that complicated. They're usually simple to prepare and are mixed and baked rather quickly. This is one such simple cake with plenty of flavor. It's delicious, and perfect for tea time or a quick dessert after any meal.

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yield 12 to 15
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For moroccan coconut lemon cake

  • CAKE
  • 4 lg
    eggs
  • 1/2 cup
    vegetable oil
  • 1 1/2 cups
    granulated sugar
  • 2 cups
    all-purpose flour
  • 1 1/3 cups
    unsweetened coconut, grated
  • 4 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1/2 cup
    milk
  • 1/4 cup
    fresh lemon juice
  • 2 Tbsp
    lemon zest
  • 1 tsp
    vanilla extract
  • ICING
  • 1 cup
    confectioners' sugar, sifted
  • 2 Tbsp
    cream or milk (or more, if needed for consistency)
  • 1 tsp
    vanilla extract
  • 1/2 cup
    toasted sweetened coconut, grated

How To Make moroccan coconut lemon cake

  • 1
    Preheat your oven to 350°F (180°C). Grease and flour 1 9x13-inch baking dish or two 9-inch cake pans; set aside.
  • 2
    Beat together the eggs and sugar until thick. Gradually beat in the oil, then beat in the vanilla, lemon juice, and zest. Stir in the flour, coconut, baking powder and salt. Then stir in the milk. Beat until smooth.
  • 3
    Pour the batter into your prepared pan(s). Bake in the middle of your preheated oven until the cake tests done – approximately 25 to 30 minutes for two round cake pans, 35 to 40 minutes for 9x13-inch pan. (You could also use a tube or bundt pan which will require about 40 minutes baking time.)
  • 4
    Allow the cake to cool in the pan for 5 to 10 minutes. Carefully run a butter knife along the edges to loosen the cake from the sides of the pan. Then turn out the cake onto a rack to cool completely.
  • 5
    Mix the sifted powdered sugar and vanilla with enough cream or milk to a spreadable consistency. Spread the icing in a thin layer over the top of the cooled cake. Lightly dust the icing with toasted coconut. Allow the icing to set before serving.
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Categories & Tags for Moroccan Coconut Lemon Cake:

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