HARESCH A TRADITIONAL MIDDLE EASTERN COCONUT CAKE
Just a touch or either rose water or orange blossom water makes the traditional coconut cakes special.
Provided by Marsha Gardner
Categories Cakes
Number Of Ingredients 16
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.
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