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Medtwinning on the Round Table

Middle Eastern Coconut Cake(Harissah)

A short abstract on the project sent to Queen Rania
Schools involved
2006-2007 Schedule
Italian Cake Recipes
Slovenian Cake Recipes - 2007
Jordan Cake Recipes
Europe Day 2007 and Medtwinning Day 2007
2007 Class Exhibition - Virtual Gallery
2007-2008 Schedule
Forum among students and teachers
Culture boxes exchange - 2007/2008
2008 Class Exhibitions - Posters on partner countries
2008 Class Exhibition on Italian Culture box to Jordan Content
2008 Poster Exhibition on Proverbs in three languages


40 min 10 min prep


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

1. 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.

2. *You may also add a tsp of rose water or orange blossom to it to give more of a traditional middle eastern dessert taste

3. When done with that process set syrup aside to cool.

4. Start on the Harissa by combining sugar, eggs, oil, milk, vanilla, lemon juice and mix them together until blended.

5. Then add flour and baking powder to mixture and blend well.

6. Lastly you want to STIR coconut into batter.

7. Then its time to add to greased and floured pan -- an oblong pan will do.

8. Bake for about 30 minutes at 150 degrees or more until a light/medium golden brown.

9. When cake is done and still hot pour syrup all over cake in pan.

10. You don't have to use all the syrup but at least 3/4 should be used on the cake.

11. Let cool, then cut in slanted squares.

12. Then, remove each piece onto a tray.

13. You can garnish with a little shredded coconut on top for presentation.

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