Coconut Semolina Cake -Revani

4.06 from 37 votes

Greek Revani, is a coconut semolina syrup-soaked cake, flavored with lemon. Very airy and light. This dessert eaten cold is one of the most refreshing and appetizing cakes!

Prep Time20

Cook Time30

Course: Dessert

Cuisine: Greek

Keyword: cake, Oven baked

Servings: pieces

Calories: 373kcal

Ingredients

For Coconut Semolina Cake:

200 grams (7 ounce) butter softened
200 grams ( 1 cup) sugar
1 teaspoon vanilla extract
½ lemon zested
5 medium-sized eggs
200 ml milk lukewarm
240 grams (2 cups) all-purpose flour
4 teaspoons baking powder
¼ teaspoon salt
180 grams (1 cup) coarse semolina like this one
90 grams (1 cup) dessicated coconut

For The Syrup:

750 ml (3 cups) water
500 grams(2½ cups) sugar
1 lemon peel
2 tablespoons fresly squeezed lemon juice

To Coat On Top:

desiccated coconut

Instructions

Make The Cake:

Preheat oven to 175°C / 350°F.
Combine flour with baking powder and salt in a bowl and set aside.
Cream butter with sugar using an electric mixer with the whisk attachment on. Beat for at least 10 minutes until very airy.
Add the vanilla and lemon zest.
Incorporate the eggs one at a time.
Add the flour and milk alternately. Once fully incorporated, turn off the mixer.
Stir in the semolina and desiccated coconut using a pastry spatula.
Grease a 12-inch (31 cm) round baking pan with butter.
Transfer the cake mixture to the pan and smooth its surface with a spoon.
Bake for approximately 30 minutes. Or until the cake turns honey-golden on top and a toothpick inserted in the cake comes out clean. Leave the cake in the oven with the oven door open while you prepare the syrup.

Make The Syrup:

Add all of the ingredients for the syrup in a large saucepan or small cooking pot.
Bring to a boil over high heat. You may stir the syrup up to the point it starts to boil. From that moment on, stop stirring to prevent forming sugar crystals. Also make sure all utensils are clean and dry when making syrup.
Boil the syrup for 6 minutes on high.
Ladle the hot syrup over the cake slowly.
Sprinkle plenty of dessicated coconut on top.
Cool + Serve. Let the cake stand in the oven for 1-2 hours. Then let it reach room temperature and either cut and serve or refrigerate for 4-6 hours and serve it cold. It's delicious either way!

Nutrition