Hareesa Coconut Cake

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  • Recipe Card
Prep time 25mins
Cook time 25mins
Serves or Makes: 8x8 Pan

Recipe Card


  • 2/3 cup granulated sugar
  • 1/3 cup vegetable oil
  • 2 whole eggs
  • 2/3 cup all purpose flour
  • 1 cup unsweetened fine coconut
  • 1/2 tablespoon baking powder
  • 1/4 cup milk
  • 2/3 cup granulated sugar
  • 2/3 cup water


  • Step 1

    Prepare simple syrup by combining 2/3 cup water and 2/3 cup sugar. Boil till sugar is melted. Set aside.

  • Step 2

    Beat the sugar and oil until combined. Add the 2 eggs and beat well.

  • Step 3

    Sift in the flour and baking powder and add the coconut and milk. Mix well.

  • Step 4

    Pour into a buttered and floured 8×8 pan and allow the batter to rest on the counter for 20 minutes. Preheat oven to 375 F.

  • Step 5

    Once the batter has rested bake for 20-25 minutes or until a toothpick comes out clean. The cake should be a nice golden brown.

  • Step 6

    Once the cake comes out of the oven, pour the syrup evenly over the cake (Make sure the syrup is room temperature). Cut and Serve. (I find that a disposable plastic knife cuts through sticky desserts better and with less cake sticking to the knife.)

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