Juz al-Hind Cake

Ingredients

 * ½ cup of white flour
 * ½ cup of farina ("khabeesa" or "cream of wheat")
 * ⅓ cup of sugar
 * 1½ tablespoons of baking powder
 * 1 cup of desiccated coconut
 * 2 eggs
 * 1 cup of prepared milk
 * 1 teaspoon vanilla or pineapple flavoring

Syrup

 * ¾ cup of sugar
 * 1 cup of water

Directions

 * 1) Make the syrup: mix the ¾ cup of sugar and 1 cup of water in a saucepan.
 * 2) Bring to a boil.
 * 3) Reduce heat to medium low and boil for 5 minutes.
 * 4) Set aside to cool.
 * 5) In a bowl mix the flour, farina, sugar, baking powder, and coconut.
 * 6) In another bowl, mix the eggs, milk, and vanilla.
 * 7) Add the wet mixture to the dry mixture, and stir until well mixed.
 * 8) 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.
 * 9) If the top is not already a golden brown, then broil the top for a minute or two to achieve this color.
 * 10) Remove from the oven.
 * 11) Over the hot cake, pour the cooled syrup.
 * 12) Leave to cool, then serve.