Coconut Harissa Cake
Coconut cake, or Harissa, is a popular Middle Eastern dessert. It features a light and fluffy cake that’s balanced with just the right amount of coconut. After baking, it’s soaked in a simple syrup, making it perfectly moist and sweet. Our favorite part about this recipe is that it only takes 10 minutes to prep, so it’s definitely our go-to when we need a quick and easy dessert!
The Breakdown
Layer 1: Coconut Cake
The base of this dessert is a light and fluffy coconut cake made with simple ingredients. Since this cake is already sweet, we prefer using unsweetened coconut but you can substitute it for sweetened if you’d like.
Layer 2: Cinnamon Walnut Topping
We love finishing the cake with a cinnamon walnut mixture for some crunch. This is optional but highly recommended!
Layer 3: Simple Syrup Soak
Once the cake comes out of the oven, pour the simple syrup over the cake while it is still warm.
Tips for Making Simple Syrup
Simple syrup is made with sugar, water, and lemon juice. Here are some tips for perfecting yours:
- Simple syrup is made with 2 parts sugar and 1 part water so it can be easily scaled up or down. In our recipe, we use 2 cups sugar and 1 cup water.
- Add just a teaspoon of lemon juice to prevent crystallization.
- Avoid stirring the mixture while it’s cooking to prevent crystallization.
- Boiling the mixture for too long will cause it to be too thick. It needs about 5-7 minutes on the stove.
- You can add a teaspoon of rose water for extra flavor.
- Make sure the syrup has completely cooled before pouring it over the cake.
Watch how we made it:
Coconut Harissa Cake
Ingredients
Simple Syrup
- 2 cups granulated sugar
- 1 cup water
- 1 tsp fresh lemon juice
Cake Batter
- 4 eggs
- 1/2 cup vegetable oil
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1 cup unsweetened shredded coconut
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Walnut Topping (Optional)
- 1 cup chopped walnuts
- 1/3 cup unsweetened shredded coconut
- 1 tsp cinnamon
- 1 tsp rose water optional
Instructions
- Preheat the oven to 350℉. Grease and line a 9×13 pan.
- To make simple syrup: In a saucepan over medium heat, add the sugar, water, and lemon juice. Stir only once to combine. Bring the mixture to a boil, then lower the heat and simmer for 5-7 minutes. Transfer to a bowl and let cool completely.
- To make the cake: Add the eggs, vegetable oil, sugar, and vanilla. Whisk until combined. Then, add the flour, shredded coconut, baking powder, and salt. Mix until combined.
- To make the topping: In a small bowl, mix together the walnuts, shredded coconut, cinnamon, and rose water (if using).
- To assemble: Spread the mixture in the prepared pan and top with the walnut mixture. Bake for 25 minutes until golden brown.
- While the cake is still warm, pour the cooled simple syrup on top, allowing the cake to fully absorb the syrup before serving.
