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Kaykat joz al-Hind (Coconut cake)

Kaykat joz al-hind, which translates to coconut cake, is a one-bowl cake that requires nothing more than a bowl and some elbow grease!

Surprise guests coming over? Don't worry, all you need to do is whip up this delicious cake in minutes and impress them!

Kaykat joz al-hind, which translates to coconut cake, is one of my favourites for several reasons, not least of which is the fact that it is made from pantry staples that most households have all the time. It is also a one-bowl cake that requires nothing more than a bowl and some elbow grease, saving you from slaving over the sink, and the recipe is so simple, it is one of the few I actually have memorised!

This cake is similar to basbousa but I personally prefer it because of its airier texture and lightness. Although this cake is delicious just the way it is, you can add orange blossom or rose water to the syrup and give it a twist. The recipe is pretty straightforward, but make sure you do not over-mix the batter so that the cake remains fluffy and spongy. Also, cutting the cake before pouring the syrup over it ensures that the syrup is absorbed properly.

I can keep singing this cake's praises or you can make it and taste it for yourself! Serve this with a steaming hot cup of mint tea or coffee and it is sure to become a staple in your house!



  • 1 cup flour
  • 1 cup coconut
  • 1 cup semolina
  • 1 tsp baking powder
  • 1 cup sugar
  • 1 egg
  • 1 cup milk
  • 1 cup oil
  • 2 tsp vanilla essence
  • Crushed pistachios and coconut to garnish


  • 2 cups water
  • 3 cups sugar
  • 2 tsp lemon juice


  1. To make the syrup, heat the sugar and water in a pot on medium heat. Let come to the boil and leave to simmer for 10 minutes. Add the lemon juice, let boil for 2 minutes and remove from heat. Set aside to cool.
  2. To make the cake, mix together all the dry ingredients in a large mixing bowl. Add the wet ingredients and mix well.
  3. Pour the mixture into a greased 15 x 11 inch or 14 x 9 inch baking tray, depending on the desired thickness of the cake (I used 15 x 11).  Bake at 180 C (165 C fan assisted oven) for 25 min or until fully cooked and browned.
  4. Cut into squares and pour the syrup evenly over the cake. You don't need to use the entire amount, add to taste. Garnish with coconut and pistachios and enjoy warm or at room temperature with a cup of tea or coffee.
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