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.