Moroccan coconut tea cakes

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


  • 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


  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.