haresch a traditional middle eastern coconut cake
Just a touch or either rose water or orange blossom water makes the traditional coconut cakes special.
prep time
cook time
method
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yield
48 pieces
Ingredients
- SYRUP
- 2 cups water
- 2 cups sugar
- 1 teaspoon rose water or orange blossom water
- dash pure vanilla extract
- CAKE
- 2 cups sugar
- 6 large eggs
- 2 cups canola oil
- 1 1/2 cups milk
- 2 tablespoons baking soda
- dash pure vanilla extract
- 1 1/3 teaspoons lemon juice, fresh
- 2 cups all purpose flour
- 4 cups coconut, shredded, unsweetened
- - coconut for garnish
How To Make haresch a traditional middle eastern coconut cake
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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.
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Step 2Start on the Harissa by combining sugar, eggs, oil, milk, vanilla, emon juice and mix them together until blended.
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Step 3Then add flour and baking powder to mixture and blend well. Lastly you want to STIR coconut into batter.
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Step 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.
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Step 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.
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Step 6Then remove each piece onto a tray. You can garnish with a little shredded coconut on top for presentation.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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