Moroccan 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

 

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.