Revani – Greek Semolina Coconut Cake

🍰 Revani – Greek Semolina Coconut Cake

Moist, golden, syrup-soaked and lightly fragrant with lemon. A Mediterranean classic!

Ingredients:

For the Cake:

• 3 large eggs
• 1 cup sugar
• 1 cup semolina (fine)
• 1 cup all-purpose flour
• 1 cup plain yogurt
• 1/2 cup vegetable oil
• 1 tsp baking powder
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2–3 tbsp shredded coconut (optional)

For the Syrup:

• 2 cups sugar
• 2 cups water
• Juice of half a lemon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a bowl, beat eggs and sugar until pale and fluffy.
3. Add oil, yogurt, vanilla, and lemon zest. Mix until smooth.
4. Stir in semolina, flour, baking powder, and coconut until combined.
5. Pour batter into the baking dish and bake for 30–35 minutes or until golden.
6. While baking, make the syrup: combine sugar, water, and lemon juice. Simmer 8–10 minutes.
7. When cake is out of the oven, pour hot syrup over the hot cake slowly so it absorbs well.
8. Let it rest at least 1 hour before slicing. Garnish with coconut if desired.

Details:

• Prep Time: 10 minutes
• Bake Time: 35 minutes
• Total Time: 45–50 minutes
• Servings: 12–15 pieces

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