Sublime .... I made half the recipe and baked it in an 8x8 pan ... I made the recipe exactly as stated with wonderful results! Thank you very much for submitting this recipe! (my hips aren't so sure lolol)
3 words: Oh. My. Goodness! This is a delicious cake. I decreased the oil to 1 1/2 cups and increased the milk to 2 cups. Also used 1 tsp vanilla in the batter and 1 tsp vanilla in the sugar syrup. Baked it for 50 minutes. My husband loves it. Will definitely make it again!
Yummy! I made this especially for my dad today (he's a HUGE cococut fan). I halved the recipe and used sweetened coconut flakes (all I had on hand). Baked it in 8x8 pan. It was a big hit! Dad ate nearly half the cake. Thanks for something truly different!
Delicious! I did have a few problems with the recipe,though.I found that I had to boil the syrup for 20 minutes, and it was still a little thin, and I had to bake the cake for almost an hour! This recipe made an ENOURMOUS cake, way too much for our family of four, considering the fact that it is so rich, and a little piece goes a long way. I will definately half it next time.But it was yummy, worth five stars despite all that, and I loved the rosewater in it!
absoloutely delicious - thank you for posting this recipe. i made it for my mother who is of middle eastern descent and she said it reminded her of her childhood. i was mostly glad that i had saved some for myself at home - i couldve eaten the entire thing. :)
This is an AWESOME recipe to say the least.Its SUPER moist and the recipe was very easy to follow.I made this for DH for Valentines coz hes such a big fan of coconut based desserts....& he LOVED it! I halved the ingredients and used two 8" pans to make two thin cakes.Baked them for about 20-25 min each & gifted one cake to a friend ; needless to say they were floored! Chef Fifi...thanx for sharing such an delightful recipe!
WoWee!! What an awesome cake. I made this to go along with some posole that I made for a church function. I wasn't to sure how it would be as I have never had a MiddleEastern dessert before, but I thought I would still give it a try as it seemed that it would go well as a dessert to posole. I made the syrup and as I was all out of orange extract, I used lemon extract instead. This was even given a YUMMY by my 4yr old. I made the cake as directed and poured the syrup over it and placed it in the refrig overnight. As dessert was being served I kept seeing people going back and people were making comments about how wonderful this was. I was asked several times for the recipe. Thank you for a great and wonderful dessert. I will definately be making this again, I have already had several requests.
This went over very well. Made an 8x8 pan and baked it for 40 minutes, but 45 wouldn't hurt. I used sweetened coconut and forgot to reduce the sugar in the batter, but it wasn't overpoweringly sweet. Next time I'd really like to add a hint of orange and I'll try to find unsweetened coconut. I prefer mild sweets, so I might even reduce the sugar in the batter/use of syrup.
Oh, this was a slice of heaven on a plate! In retrospect I should have cooked it 35-40 min instead of 30; the center set up quite a bit as it cooled, but not as much as it should have and ended up a bit more 'pudding' than custard-y cake. My fault on that one. It still tasted *amazing* though, and everyone was begging for seconds. I made a half recipe in an 8x8 pan, but think next time I'll have to make the full recipe. I did add some orange essence in with the sugar water, as I tend to prefer it over rose water; loved that subtle orange flavor! I've had a lot of Arabic, Greek, etc types of desserts but this is definitely one of my new all-time favorites. It also was a wonderful follow-up to Palestinian Chicken #123943, Ghassan's Tabbouleh #18782, Lebanese Lentil/Rice Pilaf #78824, Labneh #88089, Hummus #22060 and Tzatziki #51983. Thanks SO much for sharing this wonderful dessert!
My family is in love with this recipe and has warned me of the outcome should i fail to make it again ;) Wonderfully moist. I think it would keep well but am unsure as my guys won't let me test that theory. I halved the recipe and made in a 8x8 pan and using the vanilla as I had no rose water. Am looking forward to trying it with rose water though. TY chef FIFI