Best 5 Haresch A Traditional Middle Eastern Coconut Cake Recipes

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**Discover the Enchanting Flavors of Haresch: A Journey Through Middle Eastern Delights**

Embark on a culinary adventure to the heart of the Middle East with Haresch, a traditional coconut cake that captivates taste buds with its delectable flavors. This moist and fluffy cake, adorned with a caramelized coconut topping, holds a special place in Middle Eastern cuisine. Its unique blend of spices, including cardamom, cinnamon, and cloves, creates a symphony of aromas that awakens the senses. Prepare to be enchanted by the irresistible combination of sweet and savory in every bite. Our collection of Haresch recipes offers a variety of options, catering to different dietary preferences and skill levels. Whether you're a seasoned baker or just starting your culinary journey, we have the perfect Haresch recipe for you. Join us as we explore the rich flavors and cultural significance of this iconic Middle Eastern delicacy.

Let's cook with our recipes!

THE BEST COCONUT LAYER CAKE



The Best Coconut Layer Cake image

Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 18

2 sticks unsalted butter, at room temperature, plus more for the pans
2 3/4 cups cake flour, plus more for the pans (see Cook's Note)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
1/2 cup sweetened cream of coconut (from one 15-ounce can), stirred well (see Cook's Note)
1 3/4 cups granulated sugar
4 large eggs, at room temperature, separated
2 teaspoons pure vanilla extract
1 teaspoon coconut extract
2 sticks unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
3 1/2 cups confectioners' sugar
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
2 cups sweetened shredded coconut

Steps:

  • For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
  • Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
  • For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
  • Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.

COCONUT BASBOUSA



Coconut Basbousa image

This Coconut Basbousa is an easy and delicious Middle Eastern dessert. Made with semolina, this dessert has a sweet, nutty flavor to it. Paired with the shredded coconut, this dessert is so flavorful!

Provided by Mariam E.

Categories     Dessert

Time 1h55m

Number Of Ingredients 12

2 ¾ cups coarse semolina (#3)
½ cup fine semolina (#1)
1½ cup granulated sugar
2 cups finely shredded coconut (unsweetened)
3 tsps. baking powder
1½ tsp. baking soda
¾ cup vegetable or canola oil
1½ cup yogurt (whole fat)
¼ cup orange blossoms water
⅓ cup sliced almonds (peeled, halves)
3 tbsps. tahini paste (for brushing the pan)
2 cups Lebanese Simple Syrup (prepare ahead)

Steps:

  • Preheat oven to 350 F.
  • Mix all cake batter the ingredients in a stand mixer bowl on slow speed until well combined.
  • Brush a non stick 9 x 13 x 3 inch pan with tahini paste (both bottom and sides). Pour in the batter and spread the dough out with a spatula or your palm to even is out. Cover and let the batter rest for 1hr to absorb all the moisture.
  • Cut out the Basbousa into whatever shape you want. Squares and Diamonds are best. Place a piece of half an almond on top of each piece.
  • Bake in the oven for about 45 minutes until golden brown in color. You can turn on the top broiler for a couple of minutes before removing it from the oven to add a more deeper brown color to the top if needed. Watch closely if you do that.
  • Right when you remove from the cake from the oven, evenly pour out the sugar syrup onto the cake. I like using a squeezable dispenser bottle to do that.
  • Let the cake completely cool at room temperature before cutting through to get a perfect cut. Sprinkle some shredded coconut on the Basbousa before serving.

Nutrition Facts : Calories 347 kcal, Carbohydrate 49 g, Protein 5 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 2 mg, Sodium 161 mg, Fiber 3 g, Sugar 31 g, ServingSize 1 serving

MIDDLE EASTERN COCONUT CAKE (HARISSAH)



Middle Eastern Coconut Cake (Harissah) image

If you love coconut macaroons, you will love this dish. This recipe is incredibly easy.This recipe yields a very moist cake that is traditional in the Jordanian/ Palestinian region.This recipe is different than the traditional harissa (also known as basbousa) which is made has semolina or cream of wheat as the main ingredient. I love coconut macaroons which this reminds me of, but in a cake like form.This is always a hit when i have company.If you cannot find unsweetened coconut, use regular sweetened and reduce sugar and use about 1 1/2-1 3/4 cup for the batter.

Provided by chef FIFI

Categories     Dessert

Time 40m

Yield 1 9x13 pan, 12 serving(s)

Number Of Ingredients 12

2 cups sugar
6 eggs
2 cups corn oil
1 1/2 cups milk
2 tablespoons baking powder
1 dash vanilla
1 teaspoon lemon juice
2 cups flour
4 cups of shredded unsweetened coconut (usually found in middle eastern stores)
2 cups water
2 cups sugar
1 dash vanilla

Steps:

  • First make syrup by boiling water and sugar for about 5 to 10 minutes depending on how heavy you may want it but it shouldn't be any thicker than pancake syrup in consistency.
  • *You may also add a tsp of rose water or orange blossom to it to give more of a traditional middle eastern dessert taste (I personally can do without it so that's why my recipe doesn't call for it under the ingredients).
  • When done with that process set syrup aside to cool.
  • Start on the Harissa by combining sugar,eggs,oil,milk,vanilla,lemon juice and mix them together until blended.
  • Then add flour and baking powder to mixture and blend well.
  • Lastly you want to STIR coconut into batter.
  • Then its time to add to greased and floured pan (never a bundt pan)-- an oblong pan will do.
  • Bake for about 30 minutes at 350°F or more until a light/medium golden brown.
  • When cake is done and still hot pour syrup all over cake in pan.
  • You don't have to use all the syrup but at least 3/4 should be used on the cake.
  • Let cool, then cut in slanted squares.
  • Then remove each piece onto a tray.
  • You can garnish with a little shredded coconut on top for presentation.

Nutrition Facts : Calories 1211.5, Fat 88.9, SaturatedFat 49.5, Cholesterol 97.3, Sodium 262.3, Carbohydrate 102.7, Fiber 12.9, Sugar 72.3, Protein 11.5

COCONUT CAKE



Coconut Cake image

Celebrate with Ina Garten's snow-white Coconut Cake recipe from Barefoot Contessa on Food Network. The cream cheese frosting is sprinkled with shredded coconut.

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 17

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Steps:

  • Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
  • In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
  • Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
  • For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
  • To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

PROVENçAL HAROSETH FOR PASSOVER



Provençal Haroseth for Passover image

This is a 13th-century haroseth recipe from Provence, using the Mediterranean fruits and nuts that are still available in the region. Back then, Jewish families would have saved chestnuts from the fall harvest and roasted or boiled them for this springtime Passover recipe - and then laboriously peeled them by hand - but now you can buy cooked, pre-peeled chestnuts any time.

Provided by Joan Nathan

Categories     condiments

Time 15m

Yield About 5 cups

Number Of Ingredients 12

1 cup blanched or roasted unsalted almonds
1 cup raisins
1 cup dried apricots
1 cup dried figs
1/2 cup walnut halves
1 tart apple, peeled, cored and chopped into 1-inch pieces
1 cup peeled roasted chestnuts (available vacuum-packed or canned)
1/2 cup pine nuts, toasted if desired
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons red wine vinegar
4 to 6 tablespoons sweet wine, kosher for Passover

Steps:

  • Place the almonds, raisins, apricots, figs, walnuts, apple, and chestnuts in the bowl of a food processor and pulse until you reach the consistency of your choice.
  • Add the pine nuts and stir in the cinnamon, ginger and wine vinegar. Pulse once more, adding enough sweet wine to bind the ingredients.
  • Store, covered, in the refrigerator for up to 2 weeks.

Nutrition Facts : @context http, Calories 309, UnsaturatedFat 11 grams, Carbohydrate 45 grams, Fat 13 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 74 milligrams, Sugar 27 grams, TransFat 0 grams

Tips:

  • Use fresh coconut milk for the best flavor and texture.
  • If you don't have self-rising flour, you can make your own by adding 1 teaspoon of baking powder to every cup of all-purpose flour.
  • Be sure to grease and flour your baking pans before adding the batter.
  • Bake the cakes until a toothpick inserted into the center comes out clean.
  • Let the cakes cool completely before frosting them.
  • For a richer flavor, use heavy cream instead of milk when making the frosting.
  • If you don't have a piping bag, you can use a resealable plastic bag with the corner cut off.
  • Decorate the cakes with your favorite toppings, such as shredded coconut, chopped nuts, or fresh fruit.

Conclusion:

Harees is a delicious and versatile cake that can be enjoyed for any occasion. With its moist and tender crumb, rich coconut flavor, and creamy frosting, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give hares a try. You won't be disappointed!

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