Juz al-Hind Cake

Ingredients

• 1/2 cup of white flour
• 1/2 cup of farina ("khabeesa" or "cream of Wheat")
• 1/3 cup of Sugar
• 1 1/2 Tablespoons of baking powder
• 1 cup of desiccated coconut
• 2 eggs
• 1 cup of prepared milk
• 1 teaspoon vanilla or pineapple flavoring

FOR THE SYRUP:

• 3/4 cup of Sugar
• 1 cup of water

Directions

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