Coconut Harissa Cake

Ingredients

• 3 cups coarse semolina
• 1 1/2 cups yogurt
• 1 cup shredded coconut
• 1/2 cup sugar
• 1 small teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup ghee, at room temperature
• Nuts for garnish - optional
• Syrup:
• 3 cups sugar
• 1 1/2 cups water
• 1/4 teaspoon citric acid or a squeeze of lemon
• 1/4 cup rose water and orange blossom water

Method

1. Mix all the dry ingredients together, then add the ghee and mix. Add the yogurt and bring the dough together without kneading. If the dough is too stiff, add more yogurt.
2. Spread the mixture in a baking tray greased with a little tahini. Cut it and decorate with nuts as desired.
3. Leave the tray at room temperature overnight, or at least for two hours.
4. Preheat the oven to 180 C and place the tray on the lowest rack.
5. When the bottom of the harissa is browned, turn off the bottom heat and turn on the top heat until it takes on a golden color. It needs about 25 minutes from below and above, depending on the oven.
   Timers: 25 min
6. Prepare the syrup while the tray is baking, because it should be hot. Stir all the ingredients except the lemon juice. After it boils, add the citric acid or lemon juice and let the syrup simmer over low heat for 8 minutes.
   Timers: 8 min
7. Finally, add the rose water and orange blossom water and leave the syrup for two more minutes, then remove from the heat.
8. Take the tray out of the oven and immediately pour the hot syrup over it, then return it to the oven (turned off) and leave it for 5 minutes.
   Timers: 5 min
9. When it has cooled to room temperature, cut it again and serve.
10. Click on the link to make sfouf
11. To learn how to make an unusual coconut cake, click on Coconut Cake with Condensed Milk