Middle Eastern Coconut Cake (Harissah)

Time

Prep 10 min · Cook 30 min · 40 min total

Difficulty

medium

1. 1

   First make syrup by boiling water and sugar for about 5 to 10 minutes depending on how heavy you may want it but it shouldn't be any thicker than pancake syrup in consistency.

   10 min
2. 2

   *You may also add a tsp of rose water or orange blossom to it to give more of a traditional middle eastern dessert taste.

3. 3

   When done with that process set syrup aside to cool. Start on the Harissa by combining sugar,eggs,oil,milk,vanilla,lemon juice and mix them together until blended.

4. 4

   Then add flour and baking powder to mixture and blend well. Lastly you want to STIR coconut into batter.

5. 5

   Then its time to add to greased and floured pan (never a bundt pan)-- an oblong pan will do.

6. 6

   Bake for about 30 minutes at 350°F or more until a light/medium golden brown. When cake is done and still hot pour syrup all over cake in pan.

   30 min
7. 7

   You don't have to use all the syrup but at least 3/4 should be used on the cake. Let cool, then cut in slanted squares.

8. 8

   Then remove each piece onto a tray. You can garnish with a little shredded coconut on top for presentation.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.