READY IN: 40mins SERVES: 12
YIELD: 1 9x13 pan UNITS: US


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


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.