juz al-hind cake - coconut cake from oman
(1 rating)
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This was found in: An Omani Kitchen. It used ingredients that we are all familiar with but in an unusual way for us here in the west. Delicious
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(1 rating)
yield
serving(s)
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For juz al-hind cake - coconut cake from oman
- SYRUP
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3/4 csugar
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1 cwater
- CAKE
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1/2 cwhite flour
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1/2 cfarina ("khabeesa" or "cream of wheat")
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1/3 csugar
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1 1/2 tspbaking powder
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1 cdesiccated coconut
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2large eggs
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1 cwhole milk
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1 tspvanilla flavoring or 1 teaspoon pineapple flavoring
How To Make juz al-hind cake - coconut cake from oman
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1Make the Syrup: Mix the 3/4 cup of sugar and 1 cup of water in a saucepan. Bring to a boil. Reduce heat to medium low and boil for 5 minutes. Set aside to cool.
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2In a bowl mix the flour, farina, sugar, baking powder, and coconut. In another bowl, mix the eggs, milk, and vanilla. Add the wet mixture to the dry mixture, and stir until well mixed
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3Pour into a 8" x 11" lightly greased cake pan and bake at about 350 degrees F until a toothpick or knife inserted near the center comes out clean. If the top is not already a golden brown, then broil the top for a minute or two to achieve this color.
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4Remove from the oven. Over the hot cake, pour the cooled syrup. Leave to cool, then serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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