Coconut "Ravani"

🌟 Difficulty	⏱️ Time	🍽️ Serves	🔪 Skill level
★★ Easy	1 hr + overnight soaking	10–12	Beginner

Ok, a difficult day for me (2 of may) has passed and life gets it's rhythm again. So, what's best than trying my favorite Greek cake? Coconut "Ravani" or Coconut semolina moist cake :)
Do you remember the recipe for ravani? If not, time to revise it ...
Find today a slightly different version that is one of my favorite Greek cakes with flaked coconut.

Ingredients (for a 20 × 30 cm baking dish)

Cake:

• 200 g sugar (1 cup)

• 6 eggs

• 80 ml milk (⅓ cup)

• 120 g self-raising flour (1 cup)

• 1 tsp baking powder

• 180 g semolina (1 cup)

• 80 g flaked coconut (1 cup)

Syrup:

• 400 g sugar (2 cups)

• 750 ml water (3 cups)

• Zest of 1 lemon

• 225 g butter (1 cup)

Decoration (optional):

• Extra flaked coconut

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Instructions

1. Preheat & Prepare: Preheat oven to 170°C (fan). Grease a 20 × 30 cm baking dish.

2. Whisk Eggs & Sugar: Beat eggs and sugar until pale, thick, and fluffy. Gradually add milk while mixing.

3. Add Dry Ingredients: In a separate bowl, mix flour, baking powder, semolina, and coconut. Gradually fold into the egg mixture until smooth.

4. Bake: Pour batter into the dish and bake for 30–35 minutes until golden.

5. Prepare Syrup: Boil water, sugar, and lemon zest for 5–6 minutes. Remove from heat, add butter, and stir until fully melted.

6. Soak the Cake: Cut cake into diamond shapes. Slowly pour warm syrup over the cake until fully absorbed.

7. Rest & Serve: Sprinkle extra coconut if desired. Let rest for several hours or preferably overnight. Serve cold.

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Serving Tips & Variations

• Best served the next day for maximum flavor.

• Store refrigerated up to 5 days — improves over time.

• Add a touch of vanilla or orange zest for variation.

• Perfect with coffee or as a refreshing summer dessert.