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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Rating:
★★★★★ 1 vote
Comments:
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

Step-By-Step

1First 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.

2Start on the Harissa by combining sugar, eggs, oil, milk, vanilla, emon juice and mix them together until blended.

3Then add flour and baking powder to mixture and blend well.
Lastly you want to STIR coconut into batter.

4Then 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.

5When 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.

6Then remove each piece onto a tray.

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

About this Recipe

Course/Dish: Cakes