Middle Eastern Coconut Cake Harissah Recipes

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.

Steps:

• Preheat oven to 325°f.
• Mix all cake ingredients but egg whites in large bowl.
• Beat egg whites until thick and fluffy. Fold into batter.
• Spread into greased 9"x13" baking pan and bake for about 30 minutes, or until a toothpick comes out clean.
• Boil the milk, sugar, and margarine for the filling and pour on baked cake. You can poke holes in the cake with a toothpick first if you want.
• For the topping, Mix the 2 cups milk and 1 tablespoon cornstarch together and pour into kettle. Add sweetened condensed milk, cream, and egg yolk. Cook until thick. Spread over cake.
• Sprinkle coconut flakes over cake and chill for at least one hour before serving.
• Enjoy!

Steps:

• (Shredded coconut sometimes called southern style gives the cake a crunchier texture, but flaked coconut can be used if necessary. Look for canned coconut which is more moist than the bagged coconut, it's fine if it is sweetened.) Heat oven to 350°F, butter and flour a 9x13" baking pan.
• Heat milk and butter to scalding (do not boil), set aside.
• Combine the flour baking powder and salt, mix well.
• Beat eggs, add sugar beating all the while until they are thick& foamy.
• Gradually add hot milk, then the vanilla beating all the while.
• At slow speed beat in the flour, beat til smooth and combined.
• Pour into the prepared pan.
• Bake at 350°F for approx 30 minutes (test after 25 minutes with a toothpick).
• Cake is done when the toothpick comes out clean.
• Cool the cake slightly in the pan.
• PREPARE THE TOPPING: Melt butter in a saucepan, stir in the brown sugar, add coconut& vanilla.
• Spread the topping over the cake (do it evenly reaching right to the corners).
• Turn oven to broil and place cake 6" from the heat.
• Broil until bubbling and dark brown, turning if necessary to ensure even coloring.
• The topping should be beyond golden but be very careful it can burn in an instant if you are not watching it.
• Cool to room temp, cut into squares and serve.

Steps:

• Preheat oven to 350 degrees F.
• Combine Frangelico, cake mix, eggs, water, and almond extract.
• Pour batter into two prepared 8 inch cake pans.
• Bake for 25 - 30 minutes.
• Turn onto a cooling rack.
• Beat cream with the sugar until stiff.
• Split the cake layers in half.
• Spread with whipped cream and stack on a serving plate.
• Frost the top and sides of the cake with your choice of frosting or Frangelico Frosting (recipe#).
• Sprinkle with coconut.