Coconut Ravani: Greek Style Coconut & Semolina Cake with Honey Syrup

Serves 8:
For the syrup:
1 cup granulated sugar
cup honey
1 and cup water
Juice of a medium lemon

For the cake:
4 large eggs, at room temperature
cup granulated sugar
cup light olive oil, or flavorless vegetable oil
cup fine semolina flour
cup all-purpose flour
1 teaspoon baking powder
teaspoon salt
Zest of a medium lemon
1 teaspoon vanilla extract
1 teaspoon pure almond extract
1 cup shredded sweetened coconut, plus more for garnish

Optional: ground seeds of 2-5 cardamom pods, cup finely ground almonds, cup golden raisins

Preheat the oven to 350 F, 180C.

Grease a 9-inch round baking dish and line with parchment paper.

Combine the all-purpose flour, semolina flour, salt, baking powder, and lemon zest in a bowl. Whisk all of the ingredients together until combined.

Make the syrup by combining the sugar, water, lemon juice, and honey in a small pot. Mix together and bring to a boil. As soon as the sugar is dissolved remove from the heat and set aside to cool completely.

Combine the eggs and sugar in the bowl of a table top mixer and mix on high speed 3-5 minutes or until thick, pale yellow and fluffy.

Add the olive oil, vanilla and almond extract and mix until combined.
Add the flour mixture in three batches, whisking slowly. Take care not to overmix.
Fold in the coconut with a spatula and pour all of the cake batter into the prepared cake pan.
Bake in the center rack of the oven for 25-30 minutes or until golden and a toothpick inserted in the center comes out clean.

As soon as the cake comes out of the oven, poke all over with a toothpick or skewer and pour all of the cooled syrup over top.

Allow to rest for at least an hour or up to overnight (in the refrigerator) so that all of the syrup is absorbed.

Invert onto a dish or cake pedestal and garnish the top with shredded coconut and confectioners sugar (optional).

For an indulgent treat, serve topped with a scoop of ice cream or with some homemade whipped cream.

Enjoy!

This recipe and many more are on my website: https://www.dimitrasdishes.com/recipes/coconut-ravani-greek-semolina-cake-with-a-honey-syrup

Official Facebook Page: https://www.facebook.com/dimitrasdishes
Instagram: https://www.instagram.com/dimitras.dishes/
Pinterest: https://www.pinterest.com/dimitrasdis0637/
Twitter: https://twitter.com/DimitrasDishes

Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)

My cutting board: http://amzn.to/2e2p8ED
Kitchen Aid Mixer: http://amzn.to/2dQXU0b
Food Processor: http://amzn.to/2eXcvZd
Microplane: http://amzn.to/2eL2vTo
Madeleine Pan: http://amzn.to/2dQU1sm
Cheesecake Pan: http://amzn.to/2eXaGeQ
Vitamix Blender: http://amzn.to/2eXcvbH
Nonstick pan: http://amzn.to/2eL804t
Cast iron pan: http://amzn.to/2dQYfjs
Pastry Bag: http://amzn.to/2e2v0xD
Half sheet baking pans: http://amzn.to/2fcv7cD

Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)

Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!