Mom. Wife. Cook.

Coconut Hareesa Cake – Super Moist and Super Simple

Coconut Hareesa Cake – Super Moist and Super Simple

As kids, we used to go to my Tata’s house every Friday. It was an absolute must. She used to make a bunch of different things for dinner and set up two tables, one for the adults and one for the kids. Of course, the adult table had all the yummy food in my opinion. There would be Rice, Meat, Salad, and if I was really lucky Shushbarak. The kids’ table would always consist of Dinosaur Chicken Nuggets and French Fries because my cousins were super picky eaters. I would always fill my plate from the adult table. Of course, the best part of the night was dessert. My grandma would love to make this Coconut Hareesa Cake because it was one of the few desserts we all loved.

The recipe here is enough for an 8×8 pan but my grandma would always double it and put it in a 9×13 pan. The cake itself is super light and fluffy with the perfect amount of coconut. Once it comes out of the oven you soak it in a warm simple syrup and it gets super moist and sweet. The nice thing about this Hareesa is that it literally takes 5 minutes to throw together. What takes the most time is letting it rest for 20 minutes before baking and then the actual baking time. If you’re looking for a similar recipe that’s a little faster check out my  Semolina Hareesa Cake. I love to give you all options because as an Arab, I know that each family has their way of making a certain dish. I myself typically check other sites. I usually find myself heading towards Chef in Disguise for some inspiration!

Anyways! Anytime I’m in a rush to go somewhere and don’t know what to take with me I make this Hareesa. It’s always a crowd pleaser and people typically go for seconds. It also stays really moist because of all the simple syrup it’s soaked in. This cake brings back many fond memories for me and it’s one of my favorite things to bake, especially in the winter. I’ll definitely share this recipe with my daughter when she’s older and continues to make it for my family over the years to come.

One of the things about it that stuck to me most is that I never used to make it because my grandma always did. As she got older and stopped baking as much I began to call her and ask for the recipe. After I moved away to Dallas, those calls just kept becoming more and more often. If there’s one thing about me that is awful is that I don’t memorize recipes to save my life. So every time I need a recipe I need to get it again and I write it somewhere random and lose it before the next time I need it. I finally bought a recipe box to put all my recipes in and I was so excited about it but that’s post on its own. Because I have yet to even touch it. Anyway, I hope you enjoy this recipe as much as my family and I do!

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Coconut Hareesa Cake

March 2, 2017
: 16
: 30 min
: 25 min
: 55 min
: Easy

Flaky Coconut Cake soaked in a Sweet Simple Syrup.


  • 2/3 Cup Sugar
  • 1/3 Cup Vegetable Oil
  • 2 Eggs
  • 2/3 Cup Flour
  • 1 Cup Coconut
  • 1/2 TBSP Baking Powder
  • 1/4 Cup Milk
  • 2/3 Cup Sugar
  • 2/3 Cup Water
  • Step 1 Beat the sugar and oil until combined.
  • Step 2 Add the 2 eggs and beat well.
  • Step 3 Sift in the flour and baking powder and add the coconut and milk. Mix well.
  • Step 4 Pour into a buttered and floured 8×8 pan and allow the batter to rest on the counter for 20 minutes.
  • Step 5 Preheat the oven to 375 degrees F and once the batter has rested bake for 20-25 minutes or until a toothpick comes out clean. The cake should be a nice golden brown.
  • Step 6 While the cake is baking make the simple syrup by boiling the water and sugar until the sugar is completely dissolved.
  • Step 7 Once the cake comes out of the oven, pour the syrup evenly over the cake (Make sure the syrup is room temperature). Cut and Serve. (I find that a disposable plastic knife cuts through sticky desserts better and with less cake sticking to the knife.)

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