Greek Coconut Cake With Syrup

Greek Coconut Cake with Syrup
Coconut Cake with Syrup

The Spruce / N. Gaifyllia

Prep: 20 mins
Cook: 40 mins
Total: 60 mins
Servings: 8 to 10 servings
Yield: 1 cake
Nutrition Facts (per serving)
480 Calories
19g Fat
73g Carbs
5g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 480
% Daily Value*
Total Fat 19g 25%
Saturated Fat 7g 34%
Cholesterol 76mg 25%
Sodium 457mg 20%
Total Carbohydrate 73g 27%
Dietary Fiber 2g 7%
Total Sugars 55g
Protein 5g
Vitamin C 1mg 3%
Calcium 176mg 14%
Iron 2mg 9%
Potassium 122mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delightfully light coconut cake is topped with a light syrup containing the tastes of lemon, cloves, and cinnamon. The recipe calls for self-rising flour, eggs, butter, sugar, milk, and coconut.

Ingredients

  • 4 large eggs, separated

  • 1 pinch salt

  • 5 1/3 ounces (2/3 cup) margarine, or unsalted butter, softened

  • 1 cup sugar

  • 1/2 cup whole milk

  • 1 1/2 cups self-rising flour

  • 1 tablespoon baking powder

  • 1 1/2 cups shredded coconut

For the Syrup:

  • 2 1/2 cups water

  • 1 1/2 cups sugar

  • 1 tablespoon lemon juice

  • 1/2 tablespoon lemon zest

  • 3 whole cloves

  • 1 stick cinnamon

  • 1 tablespoon margarine, or unsalted butter, for the baking pan

  • 2 tablespoons all-purpose flour, for the baking pan

Steps to Make It

  1. Combine all syrup ingredients in a saucepan and boil for 7 to 8 minutes.

  2. Remove from heat and set aside to cool.

  3. Preheat oven to 340 F / 170 C.

  4. Beat the egg whites with salt to the stiff peak stage.

  5. In another bowl, beat together the egg yolks, margarine, and sugar until creamy.

  6. Beat in milk.

  7. Whisk together the flour and baking powder and beat into the mixture.

  8. Stir in the coconut.

  9. With a spatula, lightly fold in the beaten egg whites.

  10. Lightly grease a 15 x 10-inch (or equivalent) baking pan with margarine or butter, and lightly coat with flour (shake the pan and discard excess flour).

  11. Transfer the cake batter to the pan and spread evenly.

  12. Bake at 340 F / 170 C for 40 to 45 minutes until golden and the cake starts to pull away from the sides of the pan.

  13. Remove from the oven, cut in pieces, and while it's hot pour the cooled syrup evenly over the cake. Pour carefully, starting around the edges and moving into the middle.

  14. Sprinkle the top with 4 to 5 tablespoons of shredded coconut.

  15. Allow 2 to 3 hours for the syrup to be absorbed and the cake to cool completely before serving.

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