Coconut Cake for Eid (Vélib)

Ingredients

• 4 pcs Eggs (medium-sized eggs)
• 250 g Granulated sugar
• 250 ml Sunflower oil
• 1 c. à soupe Lemon zest (zest of an untreated lemon)
• 1 c. à café Salt
• 250 g Grated coconut (fine or medium grated)
• 1 c. à café Baking powder
• 2 c. à soupe All-purpose flour (T45) (all-purpose flour)
• 450 g Extra fine semolina (fine type, ideal for Moroccan pastries)
• 100 g Powdered sugar (to coat the biscuits after baking)

Instructions

1. Preheat the oven

   Turn on the oven and set it to 160 °C. Let it heat for about 5 minutes before placing the biscuits in the oven.

   Time: PT5M

   Temperature: 160°C

2. Mix the eggs, sugar and oil

   In a large bowl, pour the 4 eggs then add 250 g of granulated sugar. Whisk until the mixture lightens slightly, then incorporate 250 ml of sunflower oil, 1 c. à soupe lemon zest and 1 c. à café salt.

   Time: PT5M

3. Add the grated coconut

   Fold in 250 g of grated coconut into the previous mixture and stir until it is well distributed.

   Time: PT2M

4. Incorporate baking powder and flour

   Add 1 c. à café baking powder and 2 c. à soupe all‑purpose flour. Mix quickly so the leavening is evenly distributed.

   Time: PT2M

5. Add the extra fine semolina

   Gradually pour the 450 g of extra fine semolina while mixing. Continue until you obtain a pliable dough that holds without sticking to the fingers.

   Time: PT5M

6. Shape the biscuits

   Take small portions of dough (about the size of a walnut), roll them into balls, then flatten slightly with the thumb creating small cracks on the surface.

   Time: PT5M

7. Coat with powdered sugar

   Roll each biscuit in the powdered sugar (about 100 g total) to coat them generously.

   Time: PT2M

8. Place on the sheet

   Place the biscuits on a baking sheet lined with parchment paper, spacing them about 2 cm apart.

   Time: PT2M

9. Bake

   Put the sheet in the oven and bake for 12 minutes at 160 °C. Watch the colour: the biscuits should stay pale, not golden.

   Time: PT12M

   Temperature: 160°C

10. Cool

    Remove the sheet from the oven, let the biscuits cool a few minutes in the pan, then transfer them to a rack to cool completely before handling.

    Time: PT5M

Nutrition Facts

Calories

503

Protein

6 g

Carbohydrates

60 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Eggs: applesauce (for egg-free version)
• Instead of Granulated sugar: cane sugar, coconut sugar
• Instead of Sunflower oil: rapeseed oil, peanut oil
• Instead of Lemon zest: orange zest, lemon extract
• Instead of Salt: sea salt
• Instead of Grated coconut: unsweetened coconut flakes
• Instead of Baking powder: baking soda + lemon juice
• Instead of All-purpose flour (T45): all-purpose flour, wheat flour
• Instead of Extra fine semolina: fine wheat semolina, very fine polenta
• Instead of Powdered sugar: sifted granulated sugar

Equipment Needed

• Large bowl
• Whisk or wooden spoon
• Measuring tools (c. à soupe, c. à café, balance)
• Baking sheet
• Parchment paper
• Oven
• Kitchen gloves
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Achieve the right dough consistency by adding the semolina gradually.
• Shape the biscuits with the thumb to create the characteristic cracks.
• Do not let the biscuits brown in the oven: monitor baking at 160 °C for 12 minutes.

Chef Tips from the Video

• Use extra fine semolina for a light, melt‑in texture.
• Fresh lemon zest adds a brightness that balances the richness of the coconut.
• Press with the thumb in the centre of the biscuit to create the famous little cracks.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: At room temperature, they keep for 2 days in a dry container.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator, covered with plastic wrap.
• Powdered sugar can be added after the biscuits have completely cooled.