Community Pick
Middle Eastern Coconut Cake (Harissah)
photo by chef FIFI
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
1 9x13 pan
- Serves:
- 12
ingredients
-
Harissa
- 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)
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Syrup
- 2 cups water
- 2 cups sugar
- 1 dash vanilla
directions
- 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.
- *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).
- 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.
- Then add flour and baking powder to mixture and blend well.
- Lastly you want to STIR coconut into batter.
- Then its time to add to greased and floured pan (never a bundt pan)-- an oblong pan will do.
- 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.
- 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.
- Then remove each piece onto a tray.
- You can garnish with a little shredded coconut on top for presentation.
Reviews
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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!
see 24 more reviews
Tweaks
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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.
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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.
RECIPE SUBMITTED BY
chef FIFI
United States