Haresch A Traditional Middle Eastern Coconut Cake Recipes

MIDDLE EASTERN COCONUT CAKE (HARISSAH)

Steps:

• 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.
• *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).
• When done with that process set syrup aside to cool.
• Start on the Harissa by combining sugar,eggs,oil,milk,vanilla,lemon juice and mix them together until blended.
• Then add flour and baking powder to mixture and blend well.
• Lastly you want to STIR coconut into batter.
• Then 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.
• When 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 in slanted squares.
• Then remove each piece onto a tray.
• You can garnish with a little shredded coconut on top for presentation.

HARESCH A TRADITIONAL MIDDLE EASTERN COCONUT CAKE

Steps:

• 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. add a teaspoon of rose water or orange blossom water, aside to cool.
• 2. Start on the Harissa by combining sugar, eggs, oil, milk, vanilla, emon juice and mix them together until blended.
• 3. Then add flour and baking powder to mixture and blend well. Lastly you want to STIR coconut into batter.
• 4. Then 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.
• 5. When 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.
• 6. Then remove each piece onto a tray. You can garnish with a little shredded coconut on top for presentation.