1/9 Photos of Middle Eastern Coconut Cake (Harissah)
chef FIFI's Note:
If you love coconut macaroons, you will love this dish. This recipe is incredibly easy.This recipe yields a very moist cake that is traditional in the Jordanian/ Palestinian region.This recipe is different than the traditional harissa (also known as basbousa) which is made has semolina or cream of wheat as the main ingredient. I love coconut macaroons which this reminds me of, but in a cake like form.This is always a hit when i have company.If you cannot find unsweetened coconut, use regular sweetened and reduce sugar and use about 1 1/2-1 3/4 cup for the batter.
My Private Note
Units: US | Metric
- 2 cups sugar
- 6 eggs
- 2 cups corn oil
- 1 1/2 cups milk
- 2 tablespoons baking powder
- 1 dash vanilla
- 1 teaspoon lemon juice
- 2 cups flour
- 4 cups of shredded unsweetened coconut (usually found in middle eastern stores)
- 1First 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.
- 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 (I personally can do without it so that's why my recipe doesn't call for it under the ingredients).
- 3When done with that process set syrup aside to cool.
- 4Start on the Harissa by combining sugar,eggs,oil,milk,vanilla,lemon juice and mix them together until blended.
- 5Then add flour and baking powder to mixture and blend well.
- 6Lastly you want to STIR coconut into batter.
- 7Then its time to add to greased and floured pan (never a bundt pan)-- an oblong pan will do.
- 8Bake for about 30 minutes at 350°F or more until a light/medium golden brown.
- 9When cake is done and still hot pour syrup all over cake in pan.
- 10You don't have to use all the syrup but at least 3/4 should be used on the cake.
- 11Let cool, then cut in slanted squares.
- 12Then remove each piece onto a tray.
- 13You can garnish with a little shredded coconut on top for presentation.
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Nutritional Facts for Middle Eastern Coconut Cake (Harissah)
Serving Size: 1 (297 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 1211.5
- Calories from Fat 800
- Total Fat 88.9 g
- Saturated Fat 49.5 g
- Cholesterol 97.2 mg
- Sodium 262.2 mg
- Total Carbohydrate 102.6 g
- Dietary Fiber 12.9 g
- Sugars 72.2 g
- Protein 11.5 g