Coconut Cake

 Morocco doesn’t have a strong dessert culture like other places. While we may reserve desserts for after a meal, it’s not uncommon to have cake served for breakfast or in the afternoon with coffee but not after a meal. This cake is very simple and is typically made using oil instead of butter, however I’ve adjusted it because butter tastes bet- ter! You can use whatever jam you’d like to change the flavor.

 

INGREDIENTS

        4 eggs

        1/2 cup softened butter

        2-1/2 tablespoons baking powder

        1/2 cup sugar

        3 tablespoons unsweetened shredded coconut

        1/3 cup plain yogurt

        1 teaspoon vanilla extract or seeds of 1 vanilla bean

        1 cup flour

        Bundt Pan or 8 x 11 baking pan

        Shredded coconut and jam or honey for topping

 نتيجة بحث الصور عن Coconut Cake

DIRECTIONS

        Preheat oven to 350F.

        In a large bowl add 1/2 cup butter and 1/2 cup sugar and cream using ahand mixer or whisk.

        Mix in eggs, baking powder, coconut, yogurt, and vanilla extract or bean. Mix well until everything is combined.

        Slowly add flour to create a batter consistency.

        Butter your baking dish so that all sides are coated and dust with flour.

        Pour in batter and spread evenly. Place in preheated oven.

        Bake cake 20-25 minutes until set and top is brown.

        As soon as it is removed from the oven add honey or jam (whichever

flavor you like) on top of the cake so that it melts into the cake.

        Dust with the coconut.

        Place cake in the refrigerator to cool completely.

        Serve at room temperature.

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