Coconut Hareesa Cake

Previous
Next

Authorbaidoone
RatingDifficultyIntermediate

Flaky Middle Eastern coconut cake (hareesa) soaked in a sweet simple syrup

Yields12 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

 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)
For the syrup
 2 cups water
 2 cups sugar
 1 dash vanilla

1

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.

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).

3

When done with that process set syrup aside to cool.

4

Start on the Harissa by combining sugar,eggs,oil,milk,vanilla,lemon juice and mix them together until blended.

5

Then add flour and baking powder to mixture and blend well.

6

Lastly you want to stir coconut into batter.

7

Then its time to add to greased and floured pan (never a bundt pan)-- an oblong pan will do.

8

Bake for about 30 minutes at 350°F or more until a light/medium golden brown.

9

When cake is done and still hot pour syrup all over cake in pan.

10

You don't have to use all the syrup but at least 3/4 should be used on the cake.

11

Let cool, then cut in slanted squares.

12

Then remove each piece onto a tray.

13

You can garnish with a little shredded coconut on top for presentation.

Category

Ingredients

 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)
For the syrup
 2 cups water
 2 cups sugar
 1 dash vanilla

Directions

1

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.

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).

3

When done with that process set syrup aside to cool.

4

Start on the Harissa by combining sugar,eggs,oil,milk,vanilla,lemon juice and mix them together until blended.

5

Then add flour and baking powder to mixture and blend well.

6

Lastly you want to stir coconut into batter.

7

Then its time to add to greased and floured pan (never a bundt pan)-- an oblong pan will do.

8

Bake for about 30 minutes at 350°F or more until a light/medium golden brown.

9

When cake is done and still hot pour syrup all over cake in pan.

10

You don't have to use all the syrup but at least 3/4 should be used on the cake.

11

Let cool, then cut in slanted squares.

12

Then remove each piece onto a tray.

13

You can garnish with a little shredded coconut on top for presentation.

Coconut Hareesa Cake

Leave a Reply

Your email address will not be published. Required fields are marked *