Middle Eastern Coconut Cake (Harissah)

Recipe by chef FIFI
READY IN: 40mins
SERVES: 12
YIELD: 1 9x13 pan
UNITS: US

INGREDIENTS

Nutrition
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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.
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