The recipe for this non-pictured coconut cake comes courtesy of Vicki’s friend Paula from Australia who is Italian, married to a man named John, who is Greek, and this is his family’s recipe.
Greek Coconut Cake
Servings: 12
Ingredients
Cake
- 4 ounces unsalted butter
- 1 cup sugar
- 4 eggs well beaten
- 2 cups flaked coconut
- 1 cup self-rising flour sifted
Syrup
- 1 cup sugar
- water sightly less than 1 cup
- 4 thin strips of lemon rind
Instructions
Cake
- Preheat oven to 375°.
- Cream together butter and sugar until light and fluffy.
- Add eggs and beat until combined.
- Fold in coconut and flour, mix well.
- Spread mixture into a greased 8-inch springform pan.
- Place in oven for 10-15 minutes, until top is golden brown, reduce heat to 325 degrees and bake an additional 25-30 minutes, or until a toothpick comes out clean.
- Let the cake rest for 5 minutes.
Syrup (make this when cake comes out of the oven)
- Place all ingredients in a saucepan and stir over low heat until sugar has dissolved. Then increase heat and bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Remove lemon.
- Place cake on aluminum foil and pour syrup on top.
- You may want to poke some thin holes (with a long toothpick) into the cake so the syrup is absorbed easier.
