Raisin and Coconut Cake with Floral Sauce

Name: Raisin and Coconut Cake with Floral Sauce
Total time: 3600 s
Yield: 8 pieces
Cuisine: American
Ingredients: 1 cup milk; 1 cup vegetable oil; 1 cup shredded coconut; 2 cups flour; 4 eggs; 2 teaspoons baking powder; Pinch salt; 1 drop coconut flavoring; 1 teaspoon vanilla extract; 1 teaspoon lemon zest; 1 tablespoon fresh lemon juice; 1/4 cup golden raisins; 2 cups sugar; 1 tablespoon vegetable oil; 1 tablespoon flour; Floral sauce (see separate recipe); Edible flowers

Hiba Jamaleddine @Hiba

Lebanon,baalbeck

Raisin and Coconut Cake with Floral Sauce

Hiba Jamaleddine @Hiba

Saved

Ingredients

1 hour

8 pieces

1 cupmilk
1 cupvegetable oil
1 cupshredded coconut
2 cupsflour
4eggs
2 teaspoonsbaking powder
Pinchsalt
1 dropcoconut flavoring
1 teaspoonvanilla extract
1 teaspoonlemon zest
1 tablespoonfresh lemon juice
1/4 cupgolden raisins
2 cupssugar
For greasing the pan
1 tablespoonvegetable oil
1 tablespoonflour
For topping
Floral sauce (see separate recipe)
Edible flowers

Saved

Steps

1 hour

1

To prepare the cake, beat the eggs, sugar, vanilla, lemon juice, lemon zest, and salt. Add the oil, then the shredded coconut, coconut flavoring, milk, and sifted flour with baking powder.
2

Grease a baking pan with oil and dust with flour. Pour the cake mixture into the pan, sprinkle raisins on top, and bake in a preheated oven at 350°F (180°C) until done.
3

Let the cake cool, then pour the topping sauce over it.
4

Serve and enjoy. It's very fluffy with a unique flavor.