Syrupy cake with coconut

3.6/5 rating (69 votes)

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.

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

« »

Syrupy cake with coconut 3.6/5 rating (69 votes) jQuery(function($) { $('#3194f2e2-b29e-4a6b-8555-17c58b42ed6c-675b192e11ef5').ElementRating({ url: '/recipes?task=callelement&format=raw&item_id=1938&element=3194f2e2-b29e-4a6b-8555-17c58b42ed6c' }); });