Middle Eastern Coconut Cake (Harissah) Recipe

Name: Middle Eastern Coconut Cake (Harissah)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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); Syrup; 2 cups water; 2 cups sugar; 1 dash vanilla

Servings: persons

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)
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 350u00b0F 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.

1518

kcal

Calories

Fat

285

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Harissa, 2 cups sugar, 6 eggs, 2 cups corn oil, and more.

Yes, Middle Eastern Coconut Cake (Harissah) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Middle Eastern Coconut Cake (Harissah)

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