Haresch a Traditional Middle Eastern Coconut Cake

Marsha Gardner

By
@mrdick1950

Just a touch or either rose water or orange blossom water makes the traditional coconut cakes special.


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Serves:

48 pieces

Ingredients

SYRUP

2 c
water
2 c
sugar
1 tsp
rose water or orange blossom water
dash(es)
pure vanilla extract

CAKE

2 c
sugar
6 large
eggs
2 c
canola oil
1 1/2 c
milk
2 Tbsp
baking soda
dash(es)
pure vanilla extract
1 1/3 tsp
lemon juice, fresh
2 c
all purpose flour
4 c
coconut, shredded, unsweetened
coconut for garnish

Directions Step-By-Step

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.
add a teaspoon of rose water or orange blossom water, aside to cool.
2
Start on the Harissa by combining sugar, eggs, oil, milk, vanilla, emon juice and mix them together until blended.
3
Then add flour and baking powder to mixture and blend well.
Lastly you want to STIR coconut into batter.
4
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.
5
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 into bars.
6
Then remove each piece onto a tray.

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

About this Recipe

Course/Dish: Cakes