Ingredients
Moka
Icing
Preparation
- 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.
Moka
- In a bowl, combine the flour and baking powder.
- 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.
- In another bowl, beat the egg whites until stiff peaks form.
- With a spatula, fold in the previous mixture, alternating with the flour.
- 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.
- Unmould and cool on rack. Cut the edges of the cake to make a perfect square. Cut into 16 pieces.
Icing
- In a bowl, combine the sugar, lemon juice and orange zest.
- Spread the coconut on a plate.
- 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.