Greek Coconut Cake Recipe – Greek Special
Greek Coconut Cake, also known as Ravani me Karyda, is a traditional Mediterranean dessert that combines the rich flavors of semolina, yogurt, and unsweetened shredded coconut. This moist cake is soaked in a fragrant citrus syrup, often infused with a hint of cinnamon or orange peel, creating a delightful balance of sweetness and zest. The result is a tender, aromatic cake that’s perfect for celebrations, afternoon tea, or as a light finish to a Mediterranean meal. Simple to prepare and bursting with flavor, this cake is a true crowd-pleaser.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
For the Cake:
- 1 cup fine semolina
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 1 cup unsweetened shredded coconut
- 3 eggs
- 1 tbsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lemon or orange
For the Syrup:
- 1 cup water
- 1 cup sugar
- Juice of 1/2 lemon
- Optional: 1 small cinnamon stick or orange peel for flavor
Make the Syrup:
In a saucepan, combine water, sugar, lemon juice, and cinnamon stick or orange peel.
Bring to a boil, then simmer for 6–8 minutes until slightly thickened.
Remove from heat and let cool to room temperature.
Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
In a large bowl, beat the eggs and sugar until light and fluffy.
Add the yogurt, oil, lemon or orange zest, and vanilla. Mix well.
In another bowl, mix semolina, flour, baking powder, and shredded coconut.
Gradually add the dry mixture to the wet ingredients, stirring until combined.
Bake:
Pour the batter into the prepared dish and smooth the top.
Bake for 35–40 minutes, or until golden and a toothpick comes out clean.
Add the Syrup:
Once the cake is baked, let it cool slightly (about 5 minutes).
Slowly pour the cooled syrup over the warm cake, allowing it to absorb evenly.
Let the cake rest for at least 30 minutes before serving.
Serve:
Cut into squares or diamonds and serve at room temperature. Optional garnishes: a sprinkle of coconut, a dollop of whipped cream, or a cherry on top.
Recipe Notes :
Coconut Choice: Use unsweetened shredded or desiccated coconut for best results.
Syrup Soak: Always pour cool syrup over warm cake (or vice versa) for maximum absorption.
Texture Tip: Semolina gives the cake a slightly grainy, tender texture that’s characteristic of Greek-style bakes.
Make Ahead: This cake tastes even better the next day as the flavors develop.
Storage: Store covered at room temperature for up to 3 days or refrigerate for longer shelf life.
Serving Suggestions: Garnish with a sprinkle of coconut, a dollop of whipped cream, or a cherry on top for added flair.
