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Coconut Revani

Coconut Revani

Name: Coconut Revani
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12
Cuisine: Turkish
Ingredients: 2 cups/400g sugar; 2 cups/475ml water; 2 tbsp lemon juice; 3 eggs; 1/2 cup/100g sugar; 1 cup/236ml vegetable oil; 1 cup/220g yoghurt; 1 cup/180g fine semolina; 4 tbsp plain flour; 1/2 cup/48g desiccated coconut; 2 tsp baking powder; 1/2 tsp bicarbonate of soda; 1 tsp vanilla extract

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Prep: 15 min

Cook: 45 min

Super moist Turkish semolina cake flavoured with coconut and soaked in a light sugar syrup. Simple to make and tastes amazing.

Ingredients

For the Syrup

2 cups/400g

sugar

2 cups/475ml

water

2 tbsp

lemon juice

For the Cake

eggs

1/2 cup/100g

sugar

1 cup/236ml

vegetable oil

1 cup/220g

yoghurt

1 cup/180g

fine semolina

4 tbsp

plain flour

1/2 cup/48g

desiccated coconut, (see notes) plus extra for garnish

2 tsp

baking powder

1/2 tsp

bicarbonate of soda

1 tsp

vanilla extract

Method

1. Start by making the syrup: place the sugar and water in a saucepan over a medium high heat, bring to the boil then reduce the heat to medium low and gently simmer for 15 minutes. Remove from the heat, stir in the lemon juice, and let it cool while you make the cake.
2. Heat oven to 170°C fan /350°F.
3. Grease a 28x28 cm (11x11 inch) baking dish with butter.
4. In a separate bowl, whisk together the eggs and the sugar for 3-4 minutes or until the mixture is light and fluffy and has doubled in volume.
5. Add the oil and yoghurt and mix thoroughly.
6. Add the semolina, flour, desiccated coconut, baking powder and bicarbonate of soda. Mix well until the batter is smooth.
7. Finally stir in the vanilla extract.
8. Pour into the greased baking dish and bake in the oven for 30 minutes or until an inserted toothpick comes out clean.
9. Use a ladle to pour the cooled syrup evenly over the cake.
10. Let the cake sit for 3-4 hours, then cut into squares.
11. Once the cake has completely cooled, sprinkle over some more desiccated coconut and serve.

Notes

I prefer to use fine desiccated coconut for the cake, but if you can't find it then you can use whatever is available

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