Coconut Semolina Cake (Revani), also called Ravani in some areas, is a traditional cake with origins in the Ottoman Empire, even though it has turned out to be broadly beloved in Greece and different parts of the Eastern Mediterranean. The cake is made with semolina and soaked in a sugary syrup, which helps it stay moist and flavorful. While its unique origin is debated, its miles are believed to have been prompted by way of Persian and Middle Eastern sweets, which often feature syrup-soaked cakes. Revani’s recognition spread throughout the Mediterranean because of cultural exchanges during the Ottoman era, and it remains a staple dessert at celebrations and gatherings in Greece these days. The addition of coconut inside the Greek version adds a unique twist, reflecting local choices for ambitious, aromatic flavours.

Ingredients

• 250 g unsalted butter
• 1 cup caster sugar
• 3 eggs, lightly beaten
• 1 teaspoon vanilla essence
• 1 cup fine ground semolina
• ¾ cup desiccated coconut
• 1 1/4 cups self-raising flour

LEMON SYRUP

• 3/4 cup sugar
• 1 cup water
• 1 lemon, thinly sliced

Preparation & Cooking Time:

Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 6-8

Cooking Method and Steps:

Coconut Semolina Syrup Cake Revani (or Ravani) is a traditional Greek dessert, often made with semolina and drenched in syrup, making it rich, moist, and flavoured. The addition of coconut gives this version of the cake a pleasing tropical twist, complementing the texture of the semolina perfectly. This cake is easy to prepare, and it is ideal for serving at gatherings, celebrations, or as a sweet treat with espresso. You can make Coconut Cake (Revani) by following these Easy Steps.

Step 1. Temperature and Grease Pan

Preheat the oven to moderate 180°C. Brush a deep 23 cm springform tin with melted butter or oil. Line the base and sides with paper; grease the paper.

Step 2. Make the Batter

Beat butter and sugar in the small mixing bowl for 10 minutes using electric beaters. Add eggs gradually. beating thoroughly after each addition. Add essence and semolina and beat for 5 minutes.

Step 3. Transfer the Mixture

Transfer the mixture to a large mixing bowl; add coconut. Using a metal spoon, fold in sifted flour. Stir until just combined and the mixture is smooth.

Step 4. Make Lemon Syrup

Combine and water in a small sugar pan. Stir constantly over low heat until the mixture boils and the sugar has dissolved and add lemon. Bring to boil, reduce heat and simmer, uncovered, without stirring for 15 minutes.

Step 5. Baking

Spoon mixture evenly into prepared pan; smooth surface. Bake for 1 hour or until a skewer comes out clean when inserted in the centre of the cake Pour cold syrup over the hot cake in the pan. When cold, remove the paper.
Serve cake with the lemon slices and cream.