Coconut Hareesa Cake – Super Moist and Super Simple

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5 from 19 reviews


Units Scale

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


Beat the sugar and oil until combined.

Add the 2 eggs and beat well.

Sift in the flour and baking powder and add the coconut and milk. Mix well.

Pour into a buttered and floured 8×8 pan and allow the batter to rest on the counter for 20 minutes.

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.

While the cake is baking make the simple syrup by boiling the water and sugar until the sugar is completely dissolved.

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.)