haresch a traditional middle eastern coconut cake

How To Make haresch a traditional middle eastern coconut cake

• 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.
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