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

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.