Haresch A Traditional Middle Eastern Coconut Cake Recipes

HARESCH A TRADITIONAL MIDDLE EASTERN COCONUT CAKE

Haresch a Traditional Middle Eastern Coconut Cake image

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

Ingredients

SYRUP
2 c water
2 c sugar
1 tsp rose water or orange blossom water
dash(es) pure vanilla extract
CAKE
2 c sugar
6 large eggs
2 c canola oil
1 1/2 c milk
2 Tbsp baking soda
dash(es) pure vanilla extract
1 1/3 tsp lemon juice, fresh
2 c all purpose flour
4 c coconut, shredded, unsweetened
coconut for garnish

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.

MIDDLE EASTERN COCONUT CAKE (HARISSAH)

Middle Eastern Coconut Cake (Harissah) image

If you love coconut macaroons, you will love this dish. This recipe is incredibly easy.This recipe yields a very moist cake that is traditional in the Jordanian/ Palestinian region.This recipe is different than the traditional harissa (also known as basbousa) which is made has semolina or cream of wheat as the main ingredient. I love coconut macaroons which this reminds me of, but in a cake like form.This is always a hit when i have company.If you cannot find unsweetened coconut, use regular sweetened and reduce sugar and use about 1 1/2-1 3/4 cup for the batter.

Provided by chef FIFI

Categories Dessert

Time 40m

Yield 1 9x13 pan, 12 serving(s)

Number Of Ingredients 12

Ingredients

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)
2 cups water
2 cups sugar
1 dash vanilla

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.

Nutrition Facts : Calories 1211.5, Fat 88.9, SaturatedFat 49.5, Cholesterol 97.3, Sodium 262.3, Carbohydrate 102.7, Fiber 12.9, Sugar 72.3, Protein 11.5

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