Moroccan Coconut Lemon Cake Recipes

LEMON COCONUT CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature., In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.

GHREYBA (COCONUT MOROCCAN COOKIES)

Steps:

• Preheat the oven to 365F / 185C and grease 2 baking trays.
• In a large bowl, mix eggs, oil, orange peel and 1-1/2 cup of icing sugar.
• Add semolina flour, grated coconut, and baking powder. Mix well.
• In a small bowl add the other 1-1/2 cup icing sugar.
• Make balls of about 1.5 inches in diameter. Roll them in icing sugar and place them on the greased trays.
• Bake for 15 minutes. Remove them from the oven and wait 3 minutes before placing them on a cooling rack.

EASY HOMEMADE COCONUT LEMON CAKE

Steps:

• Gather the ingredients.
• Preheat your oven to 350 F / 180 C. Grease and flour your cake pan(s). Zest and juice the lemon.
• With an electric mixer or by hand, 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, and then the milk. Beat until smooth,
• 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 layers; 35 to 40 minutes for oblong; 40 minutes for a tube or Bundt pan.
• Allow the cake to cool in the pan for 5 to 10 minutes. Carefully loosen the cake from the sides of the pan with a spatula, then turn out the cake onto a rack to finish cooling.
• To decorate the cooled cake, mix the sifted confectioners' sugar and vanilla with enough cream or milk to a spreadable consistency. Spread the icing in a thin layer over the top of the cake, and dust the icing with toasted coconut. Allow the icing to set before serving. *Note: To make toasted coconut, spread the grated unsweetened coconut in a single layer on a baking sheet. Bake at 350 F / 180 C for 5 to 8 minutes, or until lightly golden. Remove from the oven, mix in a few tablespoons of powdered sugar, and leave to cool. Cover and store until needed.

LEMON CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
• In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
• Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
• While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
• Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

ZUCRE COCO -- MOROCCAN COCONUT FUDGE CAKES

Steps:

• Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper.
• In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar.
• Simmer gently to soft ball stage; 238 degrees. Here we test in cold water and do not use a thermometer. The cooking time is my best guess as I have never made this using a western stove.
• Stir in the butter and lemon rind and allow to cool to room temperature.
• Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss.
• Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.

MOROCCAN LEMON CAKE

Steps:

• Preheat the oven to 180° C. Grease and flour the cake tins. Zest and juice the lemons.
• Beat together the eggs and sugar until the mixture thickens. Beat in the oil, a little at a time.
• Stir in the flour, coconut, baking powder and salt, and then add the milk. Beat until the mixture is smooth and add the lemon juice, vanilla and zest .
• Pour the mixture into the cake tins. Bake for 25 - 30 minutes or until the cake is cooked.
• Ice and cover with the toasted coconut.

MOROCCAN COCONUT LEMON CAKE

Steps:

• 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.