Moroccan Coconut Lemon Cake Food

EASY HOMEMADE COCONUT LEMON CAKE

Steps:

• Gather the ingredients.
• Preheat your oven to 350 F / 180 C. Grease and flour your cake pan(s). Zest and juice the lemon.
• With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil, then beat in the vanilla, lemon juice, and zest.
• Stir in the flour, coconut, baking powder and salt, and then the milk. Beat until smooth,
• Pour the batter into your prepared pan(s). Bake in the middle of your preheated oven until the cake tests done-approximately 25 to 30 minutes for layers; 35 to 40 minutes for oblong; 40 minutes for a tube or Bundt pan.
• Allow the cake to cool in the pan for 5 to 10 minutes. Carefully loosen the cake from the sides of the pan with a spatula, then turn out the cake onto a rack to finish cooling.
• To decorate the cooled cake, mix the sifted confectioners' sugar and vanilla with enough cream or milk to a spreadable consistency. Spread the icing in a thin layer over the top of the cake, and dust the icing with toasted coconut. Allow the icing to set before serving. *Note: To make toasted coconut, spread the grated unsweetened coconut in a single layer on a baking sheet. Bake at 350 F / 180 C for 5 to 8 minutes, or until lightly golden. Remove from the oven, mix in a few tablespoons of powdered sugar, and leave to cool. Cover and store until needed.

COCONUT LEMON CAKE

Steps:

• Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder, and salt.
• In a mixing bowl, beat butter on medium-high until pale and fluffy, about 2 minutes. Add 1 1/2 cups granulated sugar and lemon zest; beat until light and fluffy, about 5 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture in three additions, alternating with two batches coconut cream, until just combined (do not overmix).
• Transfer batter to prepared pan; tap on counter, and smooth top with an offset spatula. Bake until golden brown and a cake tester comes out clean, about 45 minutes.
• Meanwhile, in a small bowl, make lemon syrup: combine the lemon juice (you will need about 1/3 cup), remaining 1/4 cup granulated sugar, and 1/2 cup water. Stir until sugar is dissolved.
• Transfer Bundt pan to a wire rack to cool 30 minutes. Gradually brush cake with lemon syrup over the next 30 minutes as it continues to cool, letting it absorb before brushing on more. Turn out cake onto rack to cool completely. (Cake can be stored at room temperature, wrapped in plastic, up to 3 days.)
• In a well-chilled bowl, whisk heavy cream until soft peaks form. Add confectioners' sugar and whisk until medium-stiff peaks form. Just before serving, top cake with whipped cream, then toasted coconut.

LEMON COCONUT CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat egg whites until stiff peaks form; gradually fold into creamed mixture. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a heavy saucepan, combine sugar, cornstarch and salt. Stir in water until smooth. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to the pan, stirring constantly. Bring to a boil; cook and stir 2 minutes longer. Remove from the heat. Stir in lemon juice and butter. Cool, without stirring, to room temperature., In a large bowl, cream shortening and confectioners' sugar until light and fluffy; beat in vanilla. Gradually add water, beating until smooth. Spread filling between cake layers. Frost top and sides of cake; sprinkle with coconut.

COCONUT LEMON CAKE

Steps:

• Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
• Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 teaspoons vanilla.
• Beat egg whites at high speed with an electric mixer until stiff peaks form, fold about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
• Bake at 350°F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut; garnish, if desired.
• Lemon Filling.
• Combine sugar and cornstarch in a medium saucepan; stir in 1 cup boiling water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice.
• Cook, stirring constantly, until thickened. Remove from heat; stir in butter. Cool, stirring occasionally.
• Yield 1 2/3 cup.
• Cream Cheese Frosting.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powered sugar, beating at low speed until blended, stir in vanilla.

ZUCRE COCO -- MOROCCAN COCONUT FUDGE CAKES

Steps:

• Line an 8x8 pan or similar sized round pan with foil (as I do here as we do not have waxed paper) or waxed paper.
• In a heavy bottomed 2qt. saucepan combine coconut, evaporated milk and sugar.
• Simmer gently to soft ball stage; 238 degrees. Here we test in cold water and do not use a thermometer. The cooking time is my best guess as I have never made this using a western stove.
• Stir in the butter and lemon rind and allow to cool to room temperature.
• Beat until thick and glossy as you would for fudge but beating to glossy not until it loses it's gloss.
• Pour into prepared pan and chill 2 hours. Cut into 1/2" to 1" squares.

LEMON CAKE WITH TOASTED COCONUT

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
• Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
• Combine flour, baking powder, baking soda, and salt in a large bowl.
• Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.