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
Nutrition Facts (per serving)
479 Calories
23g Fat
67g Carbs
6g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 479
% Daily Value*
Total Fat 23g 29%
Saturated Fat 13g 67%
Cholesterol 120mg 40%
Sodium 502mg 22%
Total Carbohydrate 67g 24%
Dietary Fiber 3g 11%
Protein 6g
Calcium 164mg 13%
*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.


  • 4 eggs (separated)
  • pinch of salt
  • 1/3 pound of margarine (or butter), softened (2/3 cup)
  • 1 cup of sugar
  • 1/2 cup of whole milk
  • 1 1/2 cups of self-rising flour
  • 1 tablespoon of baking powder
  • 1 1/2 cups of shredded coconut
  • For the Syrup:
  • 2 1/2 cups of water
  • 1 1/2 cups of sugar
  • 1 tablespoon lemon juice
  • 1/2 tablespoon lemon zest
  • 3 whole cloves
  • 1 stick of cinnamon
  • 1 tablespoon margarine (or butter, for baking pan)
  • 2 tablespoons flour (for 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 by 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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