A traditional recipe for greek - style syrupy cake with coconut as the star! Fluffy, juicy, full of the rich flavor and unique aroma of coconut, it is a beautiful accompaniment to our coffee and a wonderful treat to sweeten our guests. Each bite of this coconut cake carries the essence of timeless traditions and the warmth of homemade hospitality, making it the perfect indulgence for those seeking a slice of nostalgia...
DIFFICULTY LEVEL
Medium
Medium
BAKING TIME
40 - 45 min
40 - 45 min
QUANTITY
35 x 25 cm baking pan
35 x 25 cm baking pan
Ingredients
For the syrup:
- 470 g sugar
- 450 g water
- Juice of 1 lemon
For the cake:
- 250 g butter, at room temperature
- 250 g sugar
- 3 eggs, at room temperature
- 250 g fine semolina
- 100 g desiccated coconut
- 220 g all-purpose flour
- 170 g yoghurt, at room temperature
- 70 g brandy
- 1 vial or 1 sachet vanillin
- 1 tsp baking soda
- 15 g baking powder
- Desiccated coconut for decoration
How to
- In a saucepan, add the water and the sugar.
- Stir and boil for 10 min. In the last 3 min add the lemon juice, stirring.
- Let it cool.
- In a mixer bowl, beat the butter and sugar until white and fluffy.
- Add the eggs one at a time, then add the brandy and vanillin.
- In a bowl, combine the dry ingredients: semolina, desiccated coconut, flour, baking soda and baking powder.
- Add the dry ingredients into the bowl alternating with the yogurt.
- Transfer into a buttered and floured pyrex or baking pan (35 x 25 cm).
- Βake in a preheated oven (set to fan) at 355 οF - 180 οC for about 40 - 45 min.
- When removed from the oven, carefully pour in the cold syrup.
- Once the syrup is absorbed, sprinkle with desiccated coconut.
Note from Greek jar:
Keep refrigerated, during the warm months. It will taste even better when served cold.
Ι have a big variety of spoon sweets, so I used some of them for decoration.
