1 hr 20 mins
These need four clean hands to make--but easy easy. Cut cake into small bars, as the frosting and coconut make them bigger--try this.
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Units: US | Metric
- 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
- 2Preheat oven to 350 degrees Fahrenheit.
- 3Grease a 9 x 13-inch cake pan.
- 4Yield will be 50 small bar size squares.
- 5Beat the three eggs for 5 minutes until thick.
- 6Add the one cup of white sugar gradually.
- 7Beat well, and until thick.
- 8Add the water and maple flavouring.
- 9Add the dry ingredients in well.
- 10Pour this sponge cake batter into prepared pan.
- 11Bake for about 35 minutes until tester comes away clean.
- 12This is a sponge cake, so it only rises so high, and sometimes cooks faster then stated.
- 13When done remove and cool.
- 14Cut into about 50 small bars.
- 16In a cup mix the cornstarch and milk until dissolved.
- 17In a small pot over medium heat place the evaporated milk and sugar.
- 18Bring the milk/sugar to a low boil; add the cornstarch/milk dissolved thickener.
- 19Stir and cook until thick.
- 20Remove and chill completely so that it is cold.
- 21Cream the butter and vanilla (or flavour of choice) until smooth and doubled.
- 22Beat in the cold cornstarch mixture.
- 23Continue to beat until thick and creamy and you start eating it straight from the bowl.
- 24Now, the highlights of this recipe are:.
- 25Take each bar one at a time and coat all four sides with the frosting.
- 26Yes this is a little messy.
- 27Don't lick your fingers.
- 28After each is coated, roll onto a coconut lined sheet, and cover all four sides with coconut.
- 29I use small flaked coconut and toast it just slightly; dessicated coconut is too fine; shredded coconut is too big.
- 30It's nice to have some one helping you do the coating in toasted coconut, as your fingers will be messy with the cream.
- 31If you are doing this yourself, create a system to make it the easiest without being too messy.
- 32You do not have to worry about finger prints in the cream as it will be covered with coconut.
- 33Coating can also be peanuts or pecans finely chopped, but I prefer the coconut.
- 34Also you can make these small or big to the size you like.
- 35Freezes well, and tastes great bite size right from the freezer.
- 36Simple and not a sweet bar, but nice and are always the first to go.
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Nutritional Facts for Moka Cakes 1968 ( Canadian )
Serving Size: 1 (1073 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 60.0
- Calories from Fat 23
- Total Fat 2.5 g
- Saturated Fat 1.5 g
- Cholesterol 19.1 mg
- Sodium 53.7 mg
- Total Carbohydrate 8.2 g
- Dietary Fiber 0.0 g
- Sugars 5.3 g
- Protein 1.0 g