Ingredients for Middle Eastern Coconut Cake Harissah
- 1 cup granulated sugar (reduce to 3/4 cup if using sweetened coconut)
- 2 large eggs
- Corn Oil
- 1 cup milk (any kind)
- 2 teaspoons baking powder
- Vanilla
- Lemon Juice
- 1 1/2 cups all-purpose flour
- 4 cups unsweetened shredded coconut
- Water
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How to Make Middle Eastern Coconut Cake Harissah
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the shredded coconut, sugar, flour, baking powder, and salt. Mix well.
- In a separate bowl, whisk together the eggs, milk, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before glazing.
- While the cake is cooling, prepare the harissa glaze: In a small saucepan, combine the harissa paste, butter, and honey. Heat over low heat, stirring constantly, until the butter is melted and the glaze is smooth.
- Once the cake is completely cool, pour the harissa glaze evenly over the top.
- Let the glaze set for at least 30 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
289g
Fat
247g
Carbs
34g
