In Moroccan households, one of the most common acts of hospitality when having guests is to serve tea and sweets. This coconut cake 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.

Moroccan coconut tea cakes

Author: Bonjour Cuisine Kitchens
Genoise dipped in orange water scented syrup and rolled in shredded coconut.

Ingredients

  • 6 eggs, separated
  • 240 grams sugar, divided
  • 3/4 cup oil
  • 3/4 cup orange juice
  • 1 tablespoon orange blossom water
  • 350 grams flour
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons baking powder
  • 2 cups sugar
  • 2 cups water
  • 1 teaspoon orange blossom water
  • 2 cups shredded sweetened coconut

Instructions

  1. Heat oven to 350F.

  2. Beat the egg yolks with half of the sugar until a ribbon is formed.
  3. Add the vanilla extract, orange juice, 1 tablespoon orange blossom water, and the oil.
  4. Mix until well incorporated, about 2 minutes. Set aside.
  5. Sift the flour and the baking powder, and incorporate into the batter in parts.
  6. 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.
  7. Delicately fold the egg yolk mixture into the whites.
  8. Pour into the prepared angel cake bunt pan and bake for 50 to 60 minutes, until golden.
  9. Once the cake has cooled, place in the refrigerator and chill.
  10. 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.
  11. Remove the cake from the refrigerator and slice off the brown top and bottom.
  12. Cut cake into even slices. Spread raspberry jam onto cake.
  13. Using a fork, dip the sandwiched cake into the tinted syrup.
  14. Remove excess syrup and roll the cake in the shredded coconut.
  15. Set on a piece of parchment to dry.
  16. The recipe makes approx. 25 tea cakes.

Tagged

Leave a Comment

Comments

  • Micha3ygirl

    I have to say that every time I visit your site, your posts just keep getting more amazing and inspiring. These cakes are not only beautiful but sound delicious and like they’d transport me to a very special place far far away from this cold winter that just won’t end. I feel like I travelled to morocco just by reading this and imagining the taste of these cakes. Bravo and thanks so much for this magic!!!

  • Agnes Vanlac

    I love your post! The cakes must be delicious , I can’t wait to try your recipe.

  • Myriam

    These cakes look so dainty! The flavor combination sounds delicious! Can’t wait to try this recipe!!

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials

Instagram

  • Shakshuka, or eggs poached in a spicy tomato and pepper sauce, has become a mainstream dish, thanks in large part to Israeli chefs such as @ottolenghi and @mikesolomonov Solomonov, who’ve put it on the culinary map. There are of course many possible variations such as adding lamb or beef to the sauce to make it a complete meal, but this simple method, topped with some crumbled feta, is just comfort food at its best. Enjoy!  INGREDIENTS

3 tbsp vegetable oil
1 large yellow onion minced
1 large green bell pepper seeded and finely chopped
1/2 Jalapeno chile pepper cored, seeded and finely chopped
5 medium sized garlic cloves minced
1/4 cup tomato paste
1 28 oz can whole peeled tomatoes
2 1/2 tbsp sugar
1 tsp fine sea salt
1 tbsp paprika
1 tsp ground cumin
1 tsp black pepper
1 sprig of parsley for garnish
4 large eggs
1/2 cup feta cheese, crumbled
2 tbsp parsley, minced
1 tsp Maldon smoked sea salt
INSTRUCTIONS

Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown.
Add the tomatoes and their juices, the sugar, salt, pepper, paprika and cumin. Let the mixture simmer at medium-low heat for about 30 minutes or so, stirring every 5 minutes, until the tomato mixture has thickened and there is little liquid left in the pan.
Using a large spoon, make little 4 dips in the sauce. Carefully crack the eggs, making sure the yolk stays intact, and place each one in the little dip. Cover with a lid, and allow the eggs to set for 5-10 minutes, until the egg whites have become opaque and the yolk are still runny.
Remove the skillet from the heat, allow to rest for a few minutes, and serve, garnished with the feta cheese and minced parsley. Top with Maldon smoked sea salt.
  • This Italian roast lemon chicken recipe is a favourite! It has simple ingredients and the preparation is quick and unfussy. The resulting dish, however, is anything but simple. The chicken is succulent with delicious garlic, lemon and thyme flavours.  INGREDIENTS

12 boneless chicken thighs
1/4 Cup extra virgin olive oil plus 2 tablespoons
1 1/2 Tablespoon minced fresh thyme
1/2 -1 Tablespoon fine sea salt salt to taste
1/2 Teaspoon black pepper
1/4 Teaspoon red pepper flakes
10 peeled garlic cloves
1 Cup dry white wine
1 Cup whole olives (Black or kalamata)
1 preserved lemon (minced) (optional)
3 cups sliced mushrooms
INSTRUCTIONS

Preheat oven to 400 F.
In a large sheet pan, toss the chicken with 1/4 cup olive oil, thyme, salt and black pepper, and red pepper flakes. 
Arrange chicken evenly on the pan, and scatter garlic cloves and olives. Bake, covered with foil, for 40 minutes. 
In the meantime, heat remaining 2 tablespoons olive oil in a large pan over medium-high heat and sauté mushrooms till nicely browned. season with 1/4 teaspoon salt and pepper.
After 40 minutes, add mushrooms and preserved lemons to the pan, and continue cooking, uncovered, for another 30-40 minutes. Chicken should be nicely browned.
  • A delicious, moist vanilla cake that melts in your mouth! The perfect afternoon snack. Replace Oreos with your cookie of choice or omit it all together. It will still be awesome!  INGREDIENTS

1 3/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
3 large eggs
1 1/4 cups sugar plus two tablespoons sugar
1 teaspoon pure vanilla extract
3/4 cup vegetable oil
3/4 cup milk (or soy / almond milk)
3/4 cup crushed Oreo cookies  INSTRUCTIONS

Preheat oven to 350 F. 
Grease the bottom and sides of a 9 inch springform pan with vegetable oil. 
In a medium bowl, mix the flour, baking and salt with a whisk. 
Using a stand mixer, mix the eggs with the sugar at high speed for about 3 minutes or until pale yellow and fluffy. Reduce speed to medium and add the vanilla, followed by the vegetable oil in a slow pour, until incorporated.
Reduce speed to low and add half the flour mixture. Scrape down sides as needed. Add half the milk to the batter and mix. Repeat with remaining halves of flour and milk. 
Remove the bowl from the stand mixer and gently blend the Oreo cookies into the batter with a spatula. Pour the batter into the prepared springform pan and sprinkle remaining 2 tablespoons sugar on top. 
Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and cool for 10 minutes before removing the side of the pan. Allow cake to cool for about 1 hour before serving.
  • Shabbat prep in progress. So far: oven roasted whole cauliflower with paprika turmeric and garlic, served with creamy tahini dressing. Also shakshuka and roasted eggplant purée with roasted garlic and cumin. Served with zaatar pita chips. Wishing Shabbat Shalom and a restful weekend to all!
  • Happy May 1st 🌸🌸 (cherry blossoms Sakura, Japan)