Shredded Coconut Cake

Ingredients

• 6 eggs
• 4 cups all-purpose flour
• 1 cup vegetable oil
• 2 cups orange juice
• 2 cups sugar (or 2½ cups for a sweeter cake)
• 1½ cups shredded coconut
• 2 tbsp baking powder
• vanilla
• lemon zest
• tahini to grease the pan
• Shredded coconut cake recipe from a friend and cook on Shou Tabkhin Today:
• Hana Moussa Nehme
• Click the name above to visit her profile on Shou Tabkhin Today
• For more successful cakes see: Light airy cake without oil

Method

1. Whisk the eggs with the vanilla and lemon zest by hand using a whisk or hand beater, then add the sugar and continue whisking until the sugar dissolves.
2. Add the oil, then the juice, and whisk.
3. Add the flour with the baking powder and stir with the whisk or fold with a spoon from bottom to top.
4. Finally add the shredded coconut and fold until you have a smooth, lump-free batter.
5. Pour the shredded coconut cake batter into the prepared pan after greasing it with tahini — the pan should be large enough to hold the batter.
6. Place the pan in the preheated oven at 180°C for about 1 hour and 10 minutes.
7. Test it with a small wooden skewer before turning off the oven.
8. Serve the shredded coconut cake when it has completely cooled to room temperature.
9. Musa Naameh
10. For more successful cakes, here is the link: Light fluffy cake without oil