Grandma Duchesne’s Coconut Orange Moka Cakes

  • Preparation 40 MIN
    Cooking 30 MIN





  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 20-cm (8-inch) square pan with parchment paper and butter the ends where there is no paper.


  1. In a bowl, combine the flour and baking powder.
  2. In another bowl, with an electric mixer, cream the butter with the sugar. Add the egg yolks, lemon zest, lemon juice and water. Beat until the mixture is smooth.
  3. In another bowl, beat the egg whites until stiff peaks form.
  4. With a spatula, fold in the previous mixture, alternating with the flour.
  5. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the centre of the cake comes out clean.
  6. Unmould and cool on rack. Cut the edges of the cake to make a perfect square. Cut into 16 pieces.


  1. In a bowl, combine the sugar, lemon juice and orange zest.
  2. Spread the coconut on a plate.
  3. Spread the coconut on a plate.Quickly dip all sides of each moka in the icing, to moisten them. Remove the excess with a knife. Roll each in moka coconut, pressing lightly. Place the moka in a nice plate and serve.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.