Go Back
Moroccan orange cake with coconut, dusted with powdered coconut and apricot jam

Moroccan Orange Cake with Coconut

A moist, one-bowl Moroccan orange cake made with fresh orange juice, zest and shredded coconut, no mixer required.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Moroccan
Ingredients Method

Ingredients
  

  • 3 large eggs
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1 cup orange juice freshly squeezed
  • 1 zest of orange
  • 2 tbsp shredded coconut plus extra for topping
  • 2 sachets baking powder 8g each
  • 2 cups all-purpose flour heaping
  • 1 tsp white vinegar
  • 1 pinch salt
  • apricot jam for topping, optional

Method
 

  1. In a large bowl, beat the eggs with a pinch of salt and the sugar until well combined and slightly pale.
  2. Whisking as you go, add the oil, then the orange juice, orange zest, and shredded coconut.
  3. Add the flour a little at a time, whisking between additions, until you have a smooth, lump-free batter.
  4. Stir in the baking powder, then finish with the vinegar, mixed in last.
  5. Pour the batter into a greased and lightly floured bundt pan.
  6. Bake in a preheated electric oven at 180°C (350°F), heat from top and bottom, for 40 to 45 minutes, until a skewer comes out clean.
  7. Let the cake cool in the pan for about 10 minutes before turning it out onto a rack.
  8. Decorate with warmed apricot jam and a dusting of shredded coconut, if desired.