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Harissah - Middle Eastern Coconut Cake

By

Rate this recipe 3.2/5 (16 Votes)

Ingredients

  • 2 cups sugar
  • 2 cups vegetable oil
  • 1 pkg silk tofu
  • 1 1/2 cups coconut milk
  • 2 tbsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 2 tsp orange extract
  • 1 tsp lemon juice
  • 2 cups AP flour
  • 4 cups sweetened coconut, shredded
  • SYRUP
  • 2 cups water
  • 2 cups sugar
  • 1 tsp vanilla extract

Details

Servings 10
Level of difficulty Average
Preparation time 10mins
 Cooking time 40mins
 Cost Average budget

Preparation

Step 1

Boil water, 2 cups sugar, and 1 tsp vanilla extract, 5-10 minutes.

Step 2

Combine dry ingredients. Blend tofu until smooth. Combine wet ingredients. Pour wet ingredients into dry ingredients. Mix well.

Step 3

Preheat oven 350*F for 30 minutes until golden and cook through.

Step 4

Pour syrup over cake.

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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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