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How to make a coca boba or coca María. Traditional recipe step by step

How to make a coca boba or coca María. Traditional recipe step by step

people icon For 10 euro icon € 0.42 /pers. calories icon 255 kcal/100g


  • 250 g strong flour
  • 250g sugar
  • 250 g whole milk
  • 125 g vegetable oil
  • 4 eggs M
  • 1 lemon
  • 2 sachets of raising agent or 15 g of baking powder
  • Metal mold or can to make coke measuring 25 x 25 cm

Surely you have heard of coca boba or coca María, a spongy and tender cake with a lemon aroma that is traditional throughout the Valencian community. Where you can find it with many names, from coca llanda or canned coca, coca mal feta or coca poorly made, coca de mida or coca de measurement, coca María or coca secret, depending on the area where you are.

Apparently the name coca boba is given because it is a cake that is simple to prepare , with ingredients that are usually on hand at home and quantities that are very easy to remember. The sugar crust that covers the coca boba is characteristic, which makes it exquisite. So much so that one piece will not seem enough to you and in all likelihood you will want to go for a second and, who knows, even a third. It is a perfect cake for snack time , which we can accompany with a cool or hot drink. This depends on each person’s taste and, above all, on the time of year in which we consume it.

In its preparation we have used some sachets of raising agent that we had in the pantry and which had to be disposed of, but we warn you that they are not essential . These can be substituted for yeast with one caveat. If you use yeast, you will have to incorporate it with the flour to the rest of the dough. If you use raising agent, we add it at the end because it is a product that reacts immediately with humidity.

Be that as it may, be sure to try this coca boba or coca María. We are sure that you will like it as much as we do. At home it has already joined the list of favorite cakes and has fallen on several occasions since we discovered it. To her!

Preparation of the base of coca boba or coca María

  1. We line a 25 x 25 cm mold, or its equivalent in capacity, with baking paper and set aside.
  2. To make the coca boba dough fluffier, it is necessary to separate the whites from the yolks and whip the first ones until stiff. That is why we begin by separating and placing each one in a different deep container.
  3. To the container with the yolks we add the sugar and stir until incorporated. It doesn’t have to be completely, we have already told you that this is a simple cake and does not require absolute precision like other pastry works. Next, we add the oil and stir again with metal rods to mix the three ingredients well.
  4. Next we pour the milk and mix once more until it is integrated. Now we are looking for a homogeneous mass so we have to give it a little more to the rod. We grate the lemon peel over the container and add it to the mixture.
  5. Sift the flour and add it little by little to the dough, stirring until there are no lumps. If we do not have raising agent and we are going to use chemical yeast, this is the time to add it, sifting together with the flour. We reserve.
  6. We begin to whip the egg whites until stiff . We will do it with the help of electric rods that will make it easier for us. The brave can use manual ones or, even more difficult, a fork (like our grandmothers did). When the whites begin to foam, add a teaspoon of lemon juice. We continue beating until soft peaks form and the whisks make patterns in the egg whites.
  7. We add the whipped egg whites to the reserved dough, little by little and stirring with enveloping movements. Bottom up.
  8. When the mass is homogeneous, we add the soda packets and stir again to integrate them well, gently and with the same technique that we used for the egg whites. Bottom up. Pour the dough into the mold and sprinkle generously with sugar over the entire surface.

Baking and final presentation of coca boba

  1. We cook in the oven, preheated to 175º C with heat up and down, for 40 -45 minutes. If the surface browns excessively, cover with a sheet of aluminum foil.
  2. We check that the coca is cooked by poking it with a toothpick. If it comes out clean, we remove it and let it cool before unmolding, portioning and serving. If this is not the case, we let it cook for a few more minutes.
  3. We let it cool for 15 minutes on a rack and after this time we carefully unmold it. Finally, all we have to do is leave the coke on the rack until it has completely cooled. All we have to do is enjoy this sweet, perfect for breakfast and snacks (a classic), a delicious cake.

Here you have all the photos where I show how to prepare this  recipe step by step .  Don’t miss any details so that you get a delicious coca boba.

Tips for a perfect coca boba or coca María

  • The oven must be at the indicated temperature before placing the mold in it. Each oven is different, so you may need to adjust the temperature a little to achieve an optimal result.
  • Never open the oven during the first 2/3 of the total baking time because, if you do, the cake will lose volume, sink and not cook properly. If you have to cover it with aluminum foil, it will be necessary to wait until 30 minutes of cooking have elapsed.
  • The lemon juice that we add to the beaten egg whites helps make them firmer . We can replace it with a pinch of salt.
  • If you don’t have fresh lemon you can add a teaspoon of lemon essence to the dough when adding the oil and milk.

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