Name: Greek Coconut & Lemon Syrup Cake
Yield: Serves 8-10
Cuisine: Greece
Ingredients: 1 cup (250 ml) orange or lemon juice; 250 g unsalted butter, softened; 6 eggs; 2 cups (440 g) caster sugar; zest of 1 lemon; 2 cups (300 g) plain flour; 2 tsp baking powder; ⅓ cup (110 g) raspberry jam, to serve; 1 tbsp caster sugar; 1½ cups (100 g) long thread coconut; 6 egg whites; 1 cup (220 g) white sugar; 1 cup (100 g) desiccated coconut; 2 cups (500 ml) water; 1 cup (280 g) sour cream or natural yoghurt; zest of 1 orange

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

Monique Dentice introduced this wonderful recipe to Ripe. It’s an impressive looking cake and although there are three stages to the recipe the effort is definitely worth it.