Coconut Moka Cakes

My mom made these coconut moka cakes for the holidays this year. They one of my grandmother’s Christmas recipes, although I had never had them before, she used to make them way back, before my time. It was great discovering them, the perfect sweet little after-dinner holiday treat with a wonderful cake center, a sweet icing and lots of coconut. Needless to say, I have been eating lots of them. They are called coconut moka cakes here as this is what my grandmother used to call them but they are pretty close to (if not just plain are) Australian lamingtons. What did my french-canadian grand-mother was doing in the 60-70s with an Australian lamington inspired recipe, I do not know. But it is very true to her always-exploring-new-things spirit, which I have always loved and found a very fitting way to start the new year here.

2011 was a good even if a tad hard year. I learned a lot, cooked a lot and travelled a little. I spent a good amount of time here, shaping it more and more into what I want it to be and improving various aspects slowly but surely. I still have lots to learn but I am glad to be where I am. And I am very grateful and thankful that you are all here with me. I am quite hopeful 2012 will be a great year, hopefully a year of change, movement and exploration of new things. While keeping the good things 2011 brought though, of course. I hope you guys have a wonderful and happy 2012, filled with joy, health and peace. xo

Coconut Moka Cakes

About 36 cakes

  • 2 eggs
  • 1 cup sugar
  • 1 cup flour
  • pinch of salt
  • 1 tsp baking powder
  • 1 tbsp butter
  • ½ cup milk
  • ½ cup icing sugar, divided
  • 2 tsp butter, divided
  • 2 to 4 tsp milk, divided
  • 1 tsp cocoa
  • ½ tsp vanilla
  • unsweeted coconut

Pre-heat your oven to 325F. Heat the milk and the butter until the butter has completely melted, reserve. Beat the eggs until fluffy. Add the sugar and beat 5 minutes more. Add the flour, salt and baking powder, mix well. Add the milk and butter mixture, mix and pour in a parchemin paper lined rectangular pan. Bake for 10 to 15 minutes. Let cool completely and cut the cake in 1 inch square cubes.

Make two icing, one chocolate (1/4 cup icing sugar, 1 tsp butter, 1 tsp cocoa and milk) and one vanilla (1/4 cup icing sugar, 1 tsp butter, ½ tsp vanilla and milk) by beating the ingredients together and adding enough milk to get a smooth consistency. Cover the cake cubes in icing and roll in unsweeted coconut. Keep in the refrigerator before serving.

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