This is good. I gave it to my FIL for his diwaniya. I made two versions, one gluten & corn free for us and the other as stated. We preferred it without the additional coconut on top but it does look nice. As I can only speak for the gluten & corn free one but have read another review of the regular which agrees with us we preferred it two days after sitting in the refrigerator and we liked it much better cold. I used a very good quality halal vanilla paste to taste but if I were to make this again I would like to include some Iranian rose water (superior to Indian ect in my opinion) as I found the taste one dimensional. I used 2 % milk for both versions and used mainly unsweetened coconut of the smaller variety (not sure what that is called but found in a Middle Eastern shop) in the cake along with some shredded sweetened coconut and I reduced the sugar fully. I used shredded sweetened coconut on top of the regular version and baked that in a 9 X 13 inch pan which made for really tall pieces and took way longer to cook than 30 minutes, it was more like 47-50 and the top was getting a bit too dark but that may be due to my oven which runs higher I think. I suggest to reduce the corn oil a bit as it was very oily as well. The gluten/corn free version I baked a half batch in a 9 X 13 inch pan for a shorter cake and that is how I would do it if I were to make it again either way, I recall it baked in about 30 minutes without too brown a top. The following is how I made ours allergy free. I replaced the corn oil with canola oil in a bit lesser amount as I found the first cake somewhat too oily, I know it is said corn oil adds good flavour, I don't know how it tastes. I replaced the regular baking powder which contains corn starch with some baking soda and then added 1 tbs organic apple cider vinegar to the liquid mixture to help it rise. You must bake immediately. I used freshly squeezed lemon juice for both versions, and for the flour I used a white rice flour/brown rice flour/tapioca starch mix (starch in half the amount) and followed the rest. I don't think I will make this again but if I do I will make said changes.
Oh wow!!! I don't even like coconut and I love these. Made exactly as written and baked in a jelly roll pan. Came out fantastic in 25 minutes. Got rave reviews at the test event I took it to (our science fiction club meeting). Next weekend I'll be making it for Girl Scout Thinking Day as a "taste of Egypt" for our table. 200 mini cupcakes here I come! Thanks so much FiFi!!
Absolutely fantastic! A beautifully moist cake without the heavy syrupy texture of so many arabic cakes. Whole family loved them including the kids. Thanks for sharing.
I made this for Ethnic Bites here at work and we loved it.
What a fantastic cake! I have some middle eastern friends here in the US, I made it for them for Eid al-Fitr as a gift, they loved it! It really reminded them of home, and I even used rose water, which I was afraid would have a perfume taste to it, but it turned out delicious. I will be making this cake many times in the future. It is by far the best coconut cake I have ever made!
This was really good. I also halved this recipe and made it in an 8x8 pan. The center was still soft after 30 minutes cooking time, so I went an extra 7 minutes or so, and probably could have gone even a bit longer than that. I let the cake sit for about 10 minutes before pouring the sugar syrup over it. I used over 3/4 of the syrup, but not all. This cake was incredibly moist, very good.
We made this for a home school co op when studing the region. We all loved it. It was even better after is sat in the fridge for a day or two. Thanks for a great recipe.
I made this on Friday morning for Shabbat and it was a big hit! It was practically inhaled! I didn't change a thing, just made the recipe as is, but didn't opt for the rose water, just added more than a dash of my Ruth's Homemade Vanilla Extract. I did find that it took longer than 10 minutes for the syrup to get thick-ish, about 20 minutes of boiling. Thanks for a great recipe, I will definitely make this again!
I made this for "Middle Eastern" night for the supper club. Everyone wanted the recipe and there was a mini auction for the last piece! It was wonderful! Thank you for a great recipe, Chef FIFI -- I will definitely make it again!
Chef fifi thanks very much for this recipe it tastes lovely. We made this in ramadan last year. I just wanted to ask you how I could make it a little less oily as after fasting I wanted something a bit lighter. What would you recommend? Chef Zermane