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    You are in: Home / Recipes / Juz Al-Hind Cake - Coconut Cake from Oman Recipe
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    Juz Al-Hind Cake - Coconut Cake from Oman

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Annacia's Note:

    This was found in: An Omani Kitchen. It used ingredients that we are all familiar with but in an unusual way for us here in the west. Can't wait to try it out myself!

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    1. 1
      Make the Syrup: Mix the 3/4 cup of sugar and 1 cup of water in a saucepan. Bring to a boil. Reduce heat to medium low and boil for 5 minutes. Set aside to cool.
    2. 2
      In a bowl mix the flour, farina, sugar, baking powder, and coconut. In another bowl, mix the eggs, milk, and vanilla. Add the wet mixture to the dry mixture, and stir until well mixed. Pour into a 8" x 11" lightly greased cake pan and bake at about 350 degrees F until a toothpick or knife inserted near the center comes out clean. If the top is not already a golden brown, then broil the top for a minute or two to achieve this color.
    3. 3
      Remove from the oven. Over the hot cake, pour the cooled syrup. Leave to cool, then serve.

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    Nutritional Facts for Juz Al-Hind Cake - Coconut Cake from Oman

    Serving Size: 1 (1058 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2097.7
    Calories from Fat 389
    Total Fat 43.2 g
    Saturated Fat 31.2 g
    Cholesterol 406.1 mg
    Sodium 2150.9 mg
    Total Carbohydrate 394.1 g
    Dietary Fiber 11.8 g
    Sugars 247.9 g
    Protein 39.0 g

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