Greek Coconut Cake

Anna Kosti
January 2, 2022
Cakes

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About Me!

Hi, thanks for stopping by, my name is Anna Kosti and I am 18 years old. I live in Larnaca, Cyprus, with my family and I am still going to high school. I fell in love with baking since the age of 9! I started with simple recipes to making complicated and fascinating desserts. I am planning to join university next year, overseas, to become a professional pastry chef.

This cake is one of my favourite Greek Traditional desserts. It has a very light coconut taste and in combination with the sugary syrup, its just incredibly delicious!!! Make sure to give this recipe a try, especially if you love coconut as much as I do!

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This cake is best served with some ice cream and while it’s warm. Your friends and family will love it as its super moist and a bit soggy due to the syrup. It’s very refreshing and out of all its so easy to prepare without requiring any mess.

This cake lasts up to 5 days in the fridge or at room temperature in a cool space, stored in an airtight container. But believe me this cake is irresistible…

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Greek Coconut Cake

Preparation Time:

20 Minutes

Cooking Time:

40 Minutes

Total Time:

1 Hour

Serves:

10 Level of Difficulty:

Easy

Description

This cake is one of my favourite Greek Traditional desserts. It has a very light coconut taste and in combination with the sugary syrup, its just incredibly delicious!

Ingredients

Syrup

1 cup sugar
1 cup water
spices (cinnamon, nutmeg etc)

Sponge

6 eggs
1 cup sugar
1 cup oil
1/6 cup brandy
1 cup milk
3 tsp Baking Powder
1 cup flour
1 cup semolina
1 1/2 cup shredded coconut

Instructions

Syrup: In a small pot add in your water, sugar and spices. Place it over medium heat until the sugar is fully dissolved. When the sugar dissolved, remove from the heat and leave it to cool completely.
Sponge: In a large mixing bowl add in your eggs and sugar. Mix for 2-3 minutes using a hand mixer until nice and fluffy.
Add in your brandy, milk and oil and keep mixing.
Add in your baking powder, coconut, semolina and all-purpose flour. Mix until a thicker batter is formed.
Spray with non-stick cooking spray a rectangular tin and line it with parchment paper to prevent it from sticking.
Pour the batter in the tin & bake for 35-40 minutes at 175°C.
When your cake is fully baked and still hot, poke some holes on top with a fork to help the syrup afterwards. Pour the cooled syrup on top gently and let the cake for at least 15 minutes to the side to absorb it fully.
Sprinkle on top some more shredded coconut and serve immediately.