Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Ingredients:
Harissa
2 cups sugar
6 eggs
2 cups corn oil
1 1/2 cups milk
2 tablespoons baking powder
1 dash vanilla
1 teaspoon lemon juice
2 cups flour
4 cups of shredded unsweetened coconut (usually found in middle eastern stores)
Syrup
2 cups water
2 cups sugar
1 dash vanilla
Directions:
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.
2
*You may also add a tsp of rose water or orange blossom to it to give more of a traditional middle eastern dessert taste (I personally can do without it so that's why my recipe doesn't call for it under the ingredients).
3
When done with that process set syrup aside to cool.
4
Start on the Harissa by combining sugar,eggs,oil,milk,vanilla,lemon juice and mix them together until blended.
5
Then add flour and baking powder to mixture and blend well.
6
Lastly you want to STIR coconut into batter.
7
Then its time to add to greased and floured pan (never a bundt pan)-- an oblong pan will do.
8
Bake for about 30 minutes at 350°F or more until a light/medium golden brown.
9
When cake is done and still hot pour syrup all over cake in pan.
10
You don't have to use all the syrup but at least 3/4 should be used on the cake.
11
Let cool, then cut in slanted squares.
12
Then remove each piece onto a tray.
13
You can garnish with a little shredded coconut on top for presentation.
Ingredients:
Harissa
2 cups sugar
6 eggs
2 cups corn oil
1 1/2 cups milk
2 tablespoons baking powder
1 dash vanilla
1 teaspoon lemon juice
2 cups flour
4 cups of shredded unsweetened coconut (usually found in middle eastern stores)
Syrup
2 cups water
2 cups sugar
1 dash vanilla
Directions:
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.
2
*You may also add a tsp of rose water or orange blossom to it to give more of a traditional middle eastern dessert taste (I personally can do without it so that's why my recipe doesn't call for it under the ingredients).
3
When done with that process set syrup aside to cool.
4
Start on the Harissa by combining sugar,eggs,oil,milk,vanilla,lemon juice and mix them together until blended.
5
Then add flour and baking powder to mixture and blend well.
6
Lastly you want to STIR coconut into batter.
7
Then its time to add to greased and floured pan (never a bundt pan)-- an oblong pan will do.
8
Bake for about 30 minutes at 350°F or more until a light/medium golden brown.
9
When cake is done and still hot pour syrup all over cake in pan.
10
You don't have to use all the syrup but at least 3/4 should be used on the cake.
11
Let cool, then cut in slanted squares.
12
Then remove each piece onto a tray.
13
You can garnish with a little shredded coconut on top for presentation.
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