Moroccan · Dessert
Moroccan Coconut & Orange Cake
A moist, dense cake of desiccated coconut and fresh orange, scented with orange-flower water and soaked in a light citrus syrup. Naturally flourless-leaning and heavy with coconut, it's a fragrant, keeps-well cake that's become a modern Moroccan favourite for gatherings.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 10
- Level
- Easy
Ingredients
- 200 g desiccated coconut
- 150 g flour
- 150 g sugar
- 3 eggs
- 120 ml sunflower oil
- Zest and juice of 2 oranges
- 1 tbsp orange-flower water
- 2 tsp baking powder
- For the syrup: 100 ml orange juice, 80 g sugar
Method
- 1
Mix wet
Whisk the eggs and sugar until pale, then beat in the oil, orange zest, juice and orange-flower water.
- 2
Add dry
Fold in the coconut, flour and baking powder to a thick batter.
- 3
Bake
Pour into a lined tin and bake at 175°C for about 40 minutes until golden and set.
- 4
Make syrup
Simmer the orange juice and sugar into a light syrup.
- 5
Soak
Prick the warm cake and spoon over the syrup.
- 6
Cool
Let it cool and absorb the syrup before slicing.
Chef's tips
- The syrup keeps the coconut moist — don't skip it.
- Toast a little extra coconut to scatter on top for texture.
- It improves the next day as the flavours settle and deepen.
Frequently asked questions
Can I make it gluten-free?
Largely coconut-based already, it takes well to a gluten-free flour blend or ground almonds in place of the flour.
How long does it keep?
The syrup soak keeps it moist for 3–4 days in an airtight tin, making it a great make-ahead cake.