Ingredients
-
-
2
-
6
-
2
-
1 1/2
-
2
-
1
-
1
-
2
-
4
-
-
-
-
-
Directions
Steps
|
1
Done
|
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. |
|
2
Done
|
*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. |
|
3
Done
|
When Done With That Process Set Syrup Aside to Cool. |
|
4
Done
|
Start on the Harissa by Combining Sugar, Eggs, Oil, Milk, Vanilla, Lemon Juice and Mix Them Together Until Blended. |
|
5
Done
|
Then Add Flour and Baking Powder to Mixture and Blend Well. |
|
6
Done
|
Lastly You Want to Stir Coconut Into Batter. |
|
7
Done
|
Then Its Time to Add to Greased and Floured Pan Never a Bundt Pan-- an Oblong Pan Will Do. |
|
8
Done
|
Bake For About 30 Minutes at 350f or More Until a Light/Medium Golden Brown. |
|
9
Done
|
When Cake Is Done and Still Hot Pour Syrup All Over Cake in Pan. |
|
10
Done
|
You Don't Have to Use All the Syrup but at Least 3/4 Should Be Used on the Cake. |
