Persian Lime Olive Oil Harissa Cake

Ingredients

2 cups sugar
6 eggs
2 cups Coronado Tate of Oils Persian Lime Olive 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)
Syrup
2 cups water

2 cups sugar

dash vanilla

Directions

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 give more of a traditional middle eastern dessert taste.

When done with that process set syrup aside to cool.
Combine sugar, eggs, Cronado Tate of Oils Persian Lime Olive 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 pour batter into a greased and floured pan – an oblong pan will do.
Bake for about 2 hours at 350°F or more until a light/medium golden brown.
You don’t have to use all the syrup but at least 3/4 should be poured over 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.