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Juz Al-Hind Cake - Coconut Cake from Oman

Juz Al-hind Cake - Coconut Cake From Oman Recipe

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Annacia *


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


★★★★★ 1 vote

makes 1 cake
15 Min
20 Min


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3/4 c
1 c


1/2 c
white flour
1/2 c
farina ("khabeesa" or "cream of wheat")
1/3 c
1 1/2 tsp
baking powder
1 c
desiccated coconut
large eggs
1 c
whole milk
1 tsp
vanilla flavoring or 1 teaspoon pineapple flavoring

How to Make Juz Al-Hind Cake - Coconut Cake from Oman


  • 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.
  • 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
  • 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.
  • 4Remove from the oven. Over the hot cake, pour the cooled syrup.
    Leave to cool, then serve.

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About Juz Al-Hind Cake - Coconut Cake from Oman

Course/Dish: Cakes, Other Snacks
Main Ingredient: Sugar
Regional Style: Middle Eastern
Other Tags: Quick & Easy, Heirloom

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