moroccan coconut lemon cake

Name: Moroccan Coconut Lemon Cake
Prep time: 20 min
Cook time: 40 min
Yield: 12
Cuisine: Moroccan
Ingredients: ## CAKE; 4 large 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 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1/2 cup - milk; 1/4 cup - fresh lemon juice; 2 tablespoon(s) lemon zest; 1 teaspoon(s) vanilla extract; ## ICING; 1 cup - confectioners' sugar, sifted; 2 tablespoon(s) cream or milk (or more, if needed for consistency); 1 teaspoon(s) vanilla extract; 1/2 cup - toasted sweetened coconut, grated

3 Pinches

Vickie Parks

Renton, WA

Updated on Jun 1, 2019

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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prep time 20 Min

cook time 40 Min

method Bake

yield 12 to 15

Ingredients

CAKE
4 large 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 teaspoons baking powder
1/2 teaspoon salt
1/2 cup - milk
1/4 cup - fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
ICING
1 cup - confectioners' sugar, sifted
2 tablespoons cream or milk (or more, if needed for consistency)
1 teaspoon vanilla extract
1/2 cup - toasted sweetened coconut, grated

How To Make moroccan coconut lemon cake

Step 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.

Step 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.
Step 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.)
Step 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.
Step 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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