Greek Coconut & Lemon Syrup Cake

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

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.

Ingredients

Cake

250 g unsalted butter, softened
2 cups (440 g) caster sugar

Europe
Greece
Cake
Mediterranean
Vegetarian

Method

Preheat oven to 180°C.

Grease and line the base and sides of a 26cm spring form tin with baking paper.

To prepare the cake

Place the softened butter and caster sugar in a large bowl. Cream togethe