Juz Al-Hind Cake - Coconut Cake from Oman

Name: Juz Al-Hind Cake - Coconut Cake from Oman
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 cake
Ingredients: 3/4 cup sugar, plus; 1 cup water; 1/2 cup white flour; 1/2 cup farina ("khabeesa" or "Cream of Wheat"); 1/3 cup sugar; 1 1/2 tablespoons baking powder; 1 cup desiccated coconut; 2 eggs; 1 cup milk; 1 teaspoon vanilla flavoring or 1 teaspoon pineapple flavoring

Submitted by Annacia

"This was found in: An Omani Kitchen. It used ingredients that we are all familiar with but in an unusual way for us here in the west. Can't wait to try it out myself!"

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Ready In:: 35mins
Ingredients:: 10
Yields:: 1 cake

ingredients

SYRUP
³⁄₄ cup sugar, plus
1 cup water
CAKE
¹⁄₂ cup white flour
¹⁄₂ cup farina ("khabeesa" or "Cream of Wheat")
¹⁄₃ cup sugar
1 ¹⁄₂ tablespoons baking powder
1 cup desiccated coconut
2 eggs
1 cup milk
1 teaspoon vanilla flavoring or 1 teaspoon pineapple flavoring

directions

Make the Syrup: Mix the 3/4 cup of sugar and 1 cup of water in a saucepan. Bring to a boil. Reduce heat to medium low and boil for 5 minutes. Set aside to cool.
In a bowl mix the flour, farina, sugar, baking powder, and coconut. In another bowl, mix the eggs, milk, and vanilla. Add the wet mixture to the dry mixture, and stir until well mixed. Pour into a 8" x 11" lightly greased cake pan and bake at about 350 degrees F until a toothpick or knife inserted near the center comes out clean. If the top is not already a golden brown, then broil the top for a minute or two to achieve this color.
Remove from the oven. Over the hot cake, pour the cooled syrup. Leave to cool, then serve.