Greek Coconut Cake With Syrup Recipe

Name: Greek Coconut Cake With Syrup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 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)

Prep: 20 mins

Cook: 40 mins

Total: 60 mins

Servings: 8 to 10 servings

Yield: 1 cake

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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.

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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

Combine all syrup ingredients in a saucepan and boil for 7 to 8 minutes.
Remove from heat and set aside to cool.
Preheat oven to 340 F / 170 C.
Beat the egg whites with salt to the stiff peak stage.
In another bowl, beat together the egg yolks, margarine, and sugar until creamy.
Beat in milk.
Whisk together the flour and baking powder and beat into the mixture.
Stir in the coconut.
With a spatula, lightly fold in the beaten egg whites.
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).
Transfer the cake batter to the pan and spread evenly.
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.
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.
Sprinkle the top with 4 to 5 tablespoons of shredded coconut.
Allow 2 to 3 hours for the syrup to be absorbed and the cake to cool completely before serving.

Nutrition Facts (per serving)
480	Calories
19g	Fat
73g	Carbs
5g	Protein

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.