Lebanese Coconut Cake | Classic Middle Eastern Dessert Recipe

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: desiccated coconut

Unsweetened coconut flakes reduce sugar content while maintaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lactose-free and lower in calories.

Preheat the oven to 350°F (175°C).

Grease a baking dish with clarified butter (ghee).

Mix coconut powder, plain flour, sugar, and baking powder in a bowl.

In a separate bowl, whisk together eggs, milk, melted clarified butter (ghee), and vanilla essence.

Combine the wet and dry ingredients until well blended.

Pour the mixture into the greased baking dish and spread evenly.

Bake in the preheated oven for 30-35 minutes or until golden brown.

While the cake is baking, prepare the syrup by boiling sugar and water until dissolved.

Add vanilla essence and lemon juice to the syrup and let cool.

Once the cake is done, remove it from the oven and pour the syrup over it while still hot.

Allow the cake to absorb the syrup for at least 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens