Middle Eastern Coconut Cake Harissah
Delight your taste buds with Middle Eastern Coconut Cake Harissah, a rich and fragrant dessert that combines the nutty flavor of fine semolina with the tropical essence of shredded coconut. This easy-to-make cake boasts a moist, tender texture, thanks to the addition of creamy yogurt and buttery richness. Each slice is perfectly infused with a luscious homemade sugar syrup, lightly scented with rose water and zesty lemon for a beautifully aromatic finish. Garnished with whole blanched almonds for a classic touch, this golden-brown masterpiece is baked to perfection and ideal for serving at festive gatherings or as a simple yet indulgent treat. Ready in just over an hour, this Harissah recipe is a testament to the timeless charm of Middle Eastern desserts.
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Recipe Information
Ingredients
- 2 cups Fine semolina
- 1 cup Shredded unsweetened coconut
- 1 cup Granulated sugar
- 1 cup Plain yogurt
- 0.5 cup Melted butter
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 20 whole almonds Blanched almonds (for garnish)
- 1.5 cups Water
- 1 cup Granulated sugar (for syrup)
- 1 tablespoon Lemon juice
- 1 teaspoon Rose water (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan with butter or oil.
In a large mixing bowl, combine the semolina, shredded coconut, granulated sugar, and baking powder. Mix well to combine the dry ingredients.
Add the yogurt, melted butter, and vanilla extract to the dry mixture. Stir until a thick, smooth batter forms (the batter will be slightly dense).
Spread the batter evenly in the prepared baking pan, smoothing the top with a spatula.
Using a sharp knife, score the surface of the batter into diamond or square shapes. Place a whole blanched almond in the center of each piece for garnish.
Bake the cake in the preheated oven for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the sugar syrup. In a small saucepan, combine the water and granulated sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
Once boiling, reduce the heat and simmer the syrup for 8–10 minutes. Add the lemon juice and rose water (if using), then remove from heat and let it cool slightly.
When the cake is fully baked, remove it from the oven and let it cool for 5 minutes. Carefully pour the warm syrup evenly over the cake, allowing it to soak in completely.
Allow the cake to cool to room temperature before slicing along the pre-scored lines and serving.
Enjoy your delicious Middle Eastern Coconut Cake Harissah with friends and family!
Nutrition Facts
Calories |
4675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.5 g | 217% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 715.7 g | 260% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 420.5 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 695 mg | 53% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1843 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
