Greek Coconut Cake

Name: Greek Coconut Cake
Yield: Serves 12
Cuisine: Greek
Ingredients: 240 ml (8 fl oz) double cream; 160 g (5¾ oz) soft brown sugar; 160 g (5¾ oz) flaked or shredded coconut; 160 g (5¾ oz) flaked or shredded coconut; 275 g (9¾ oz) caster sugar; 320 g (11¼ oz) self-raising flour, sifted; juice and finely grated zest of ½ lemon; 300 ml (10 fl oz) water; 465 g (1 lb ½ oz) caster sugar; 250 g (9 oz) butter, softened; 350 g (12 oz) desiccated coconut; 9 eggs, beaten

Preparation info

Serves
12

Difficulty
Easy

Appears in

World's Best Cakes

By Roger Pizey

Published 2013

About

Despite coconuts not being native to Greece, Coconut Cake is a traditional Greek sweet often known as Revani and usually contains semolina; it is similar to Turkish Basbousa. This cake has a wonderful citrus syrup perfectly matched with the crunchy coconut topping.

Ingredients

250 g (9 oz) butter, softened
465 g (1

Europe
Greece
Vegetarian
Cake
Mediterranean

Method

Preheat the oven to 150°C/300°F/gas mark 2, and grease and line a 23cm (9in) round cake tin with baking parchment.
Cream the butter and sugar together until light and fluffy.
Add in the beaten eggs, coconut and sifted flour in several batches