Ingredients for Zucre Coco Moroccan Coconut Fudge Cakes
- Unsweetened Coconut
- 1 (12-ounce) can evaporated milk
- 1 cup granulated sugar
- Butter
- Lemon Rind
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How to Make Zucre Coco Moroccan Coconut Fudge Cakes
- Preheat oven to 350°F (175°C). Grease and flour a small square baking pan (approximately 8x8 inches).
- In a medium saucepan, combine the evaporated milk, sugar, and coconut oil. Cook over medium heat, stirring constantly, until the sugar dissolves completely and the mixture is smooth.
- Remove from heat and stir in the shredded coconut, vanilla extract, and almond extract.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Let the fudge cakes cool completely in the pan before cutting into very small squares. Serve with strong black coffee for an authentic Moroccan experience.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
48g
Fat
39g
Carbs
4g