Moka Cakes 1968 ( Canadian )

May 11, 2023May 11, 20230 3
Moka Cakes 1968 - Classic Canadian Dessert Recipe
in Dessert

Prep

20 min

Cook

25 min

Ready In

45 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 whole eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon maple flavoring
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons cornstarch
3 tablespoons milk
1 cup Carnation Evaporated Milk
1/3 cup granulated sugar
1/2 cup butter
1 teaspoon vanilla
toasted coconut , for coating all sides of cakes

Nutrision Information

Servings Per Recipe
12
Calories
464
Sugar
39g
Fat
22g
Moka Cakes 1968 are a classic Canadian dessert, with a rich history dating back over 50 years. These cakes are made from a light and fluffy sponge, flavored with the warm, sweet taste of maple. They are then covered in a decadent coconut icing, making them a sweet treat that's perfect for any occasion. These cakes were first created by a Canadian recipe writer, Mary Walpole, and were published in her cookbook 'The Cake Book' in 1968. Since then, this recipe has become a beloved classic that's passed down from generation to generation.

Instructions

1.Preheat the oven to 350°F (180°C) and grease two 9x9 inch baking pans.
2.In a large bowl, beat the 3 eggs and 1 cup of sugar together until thick and fluffy.
3.Add 1/3 cup of water and 1 teaspoon of maple flavoring to the egg mixture, and mix until well combined.
4.In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 3 tablespoons cornstarch.
5.Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
6.Divide the batter evenly between the two baking pans and bake for 25 minutes, or until the cakes are lightly golden brown and a toothpick inserted into the center comes out clean.
7.Remove the cakes from the oven and allow them to cool completely in the pans.
8.While the cakes are cooling, prepare the icing. In a medium saucepan, combine 1 cup of Carnation Evaporated Milk, 1/3 cup of sugar, and 1/2 cup of butter. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
9.Remove the pan from the heat and stir in 1 teaspoon of vanilla. Allow the icing to cool to room temperature.
10.Once the cakes are cool, remove them from the pans and cut each cake into squares.
11.Dip each square into the cooled icing mixture, making sure that all sides are coated.
12.Roll the coated squares in toasted coconut and serve.

PROS

Moka Cakes 1968 are a classic Canadian dessert, loved by many for their rich, cakey texture and decadent coconut icing.

This recipe is easy to follow and yields two delicious cakes, perfect for sharing with friends and family.

The cakes can be made ahead of time and stored in the refrigerator for up to three days, making them a great option for parties and gatherings.

CONS

Moka Cakes 1968 are a sweet treat and should be enjoyed in moderation as part of a balanced diet.

The cakes are not suitable for individuals with lactose intolerance or dairy allergies, as they contain both evaporated milk and butter.

This recipe can be time-consuming, with multiple steps and a longer baking time.

HEALTH & BENEFITS

While Moka Cakes 1968 are not particularly healthy, they do provide some nutritional benefits.
Coconut is a good source of healthy fats and fiber, and has been shown to have antimicrobial properties that can support overall gut health.
Eggs are also a good source of protein and B vitamins, which can support energy levels and brain function.

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