Syrupy cake with coconut

Syrupy cake with coconut
3.6/5 rating (69 votes)

  • Complexity: medium


  • For a cake tin
  • coconut: 1½ cup, shredded
  • self-raising flour: 1½ cup
  • baking powder: 1 teaspoon
  • butter: 2/3 cup
  • sugar: 1 cup
  • eggs: 3
  • milk: 2/3 cup
  • For the syrup
  • sugar: 1½ cup
  • water: 1½ cup
  • lemon: ½


  1. Butter and lightly flour a round cake tin. Mix the coconut with the remaining flour and baking powder. Beat the butter and sugar in a mixer until fluffy. Continue to beat and add the eggs one by one. Then add alternately a bit of milk and a bit of the flour-coconut mix, continuing to beat at a slow speed.

  2. Pour the batter into the cake tin. Bake for 1 hour at 180οC approximately. Remove from the oven and let it cool.

  3. Prepare the syrup: boil the water with the sugar, the juice and the peel of the lemon for 5 minutes. Pour the syrup spoonful by spoonful over the ravani. Let it absorb the syrup until the next day and then upend it onto a serving dish.


Having many aficionados, ravani is a cake that can moist your mouth with its syrup. The shredded coconut adds a slightly exotic touch.