Easy-to make Moroccan Coconut Tea Cakes – 16 steps

In Moroccan households, one of the most common acts of hospitality when having guests is to serve tea and sweets. This Moroccan Coconut Tea Cakes is a typical Moroccan sweet served to company.  Two layers of genoise are filled with raspberry jam, then dipped in orange blossom scented syrup and rolled in coconut. Serve these lovely cakes with fresh mint tea.

Coconut Tea Cakes Recipes

Easy-to make Moroccan Coconut Tea Cakes
Easy-to make Moroccan Coconut Tea Cakes
Easy-to make Moroccan Coconut Tea Cakes - 16 steps 1

Moroccan Coconut Tea Cakes

The recipe calls for 2 cups of shredded coconut and one-half cup of coconut flour. You can also add an extra cup of sifted coconut if you like. Afterwards, you should make the cake batter. This cake will be about two-thirds full. It will be soft, tender, and moist. It is best to bake it at 350 degrees. Once baked, it will be slightly sticky.
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Course: Appetizer, Breakfast, Cake
Cuisine: East African, French
Diet: Low Calorie
Keyword: coconut, coconut cake
CookingStyle: Baking, Oven cook
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Servings: 4 servings
Calories: 343kcal
Author: Ms Kelly
Cost: 12
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Ingredients

Instructions

  • Heat oven to 350F.
  • Beat the egg yolks with half of the sugar until a ribbon is formed.
  • Add the vanilla extract, orange juice, 1 tablespoon orange blossom water, and the oil.
  • Mix until well incorporated, about 2 minutes. Set aside.
  • Sift the flour and the baking powder, and incorporate into the batter in parts.
  • In the clean bowl of an electric mixer, whip the egg whites until soft peaks appear and add the remaining sugar. Whip for another 4 minutes.
  • Delicately fold the egg yolk mixture into the whites.
  • Pour into the prepared angel cake bunt pan and bake for 50 to 60 minutes, until golden.
  • Once the cake has cooled, place in the refrigerator and chill.
  • In the meantime, prepare the simple syrup. Bring 2 cups of sugar, 2 cups water, and 1 teaspoon orange blossom water to a boil in a small saucepan until it reaches a temperature of 230 F on a digital candy thermometer. Allow to cool slightly and add a few drops of pink food colouring to taint light pink.
  • Remove the cake from the refrigerator and slice off the brown top and bottom.
  • Cut cake into even slices. Spread raspberry jam onto cake.
  • Using a fork, dip the sandwiched cake into the tinted syrup.
  • Remove excess syrup and roll the cake in the shredded coconut.
  • Set on a piece of parchment to dry.
  • The recipe makes approx. 25 tea cakes.

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Notes

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Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Other ways to make Moroccan Coconut Tea Cakes

Easy-to make Moroccan Coconut Tea Cakes

This delicious cake combines the flavor of coconut with rum. The two main ingredients are unsweetened shredded coconut and unsweetened coconut milk. The two together lend this delicious cake a moist texture and flavor. You can find unsweetened shredded and dry coconut at most health food stores. For the cake batter, combine the dry ingredients. Add the eggs and honey. Stir well. Bake for 45 to 50 minutes or until a cake tester comes out clean.

To make this moist coconut tea cake, mix the flour, baking powder, and salt together. Beat the eggs and coconut until smooth and creamy. Whisk in the aquafaba, cream of tartar, and lemon juice, and continue whisking for 10 minutes. Using a rubber spatula, stir in the remaining ingredients until the batter is even and fluffy. Keep refrigerated, and if it gets too soft, wrap the cake in cling wrap to cool.

To make the cake, mix the milk and coconut together in a stand mixer. Blend on low speed until the coconut is fully incorporated. Once the coconut is well incorporated, add the butter and hot milk. Beat until the batter is smooth and creamy. After mixing, turn the cake out onto a wire rack and continue mixing. The cake is now ready to serve!

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To make Moroccan Coconut Tea Cakes, combine the flour, concentrated coconut milk, and salt. For the frosting, whisk together the aquafaba and the cream of tartar until it forms firm stripes. Let the frosting cool before slicing it onto the cake. Cover the cake with several layers of cling wrap and place it in the refrigerator. You can eat it right away, or keep it in the fridge for up to three days.

To prepare this tea cake, sift the coconut, and concentrate coconut milk into a bowl. Pour in the coconut milk and stir. Then, add the salt and almond extract. After a few minutes, turn the batter to a second bowl and repeat the process. When done, cover the cake with cling wrap and place it in the refrigerator for about one hour. Ideally, it should be cooled completely before serving.

Easy-to make Moroccan Coconut Tea Cakes

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