Syrupy cake with coconut
Ingredients
- 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
Directions
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.
Pour the batter into the cake tin. Bake for 1 hour at 180οC approximately. Remove from the oven and let it cool.
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.