Back
Greek Ravani / Revani recipe (Coconut cake with syrup)

Greek Ravani / Revani recipe (Coconut cake with syrup)

Posted in Baked, Comfort food, Desserts, Extra syrupy desserts, Heartwarming dishes, Intermediate, Mainland Greece, Our hand picked recipes, Tea and Coffee nibbles Originally published on Last updated on By


Fluffy, moist, cooling and extra syrupy! A mouthwatering traditional Greek dessert with the flavours and aromas of flaked coconut and oranges (revani or ravani cake). One can find many variations of this traditional Greek ravani recipe, with the most well known being the coconut-based ravani recipe and the semolina based ravani recipe from the region of Veroia. Both are delicious, but my absolute favorite is this extra syrupy Greek coconut cake, a very unique traditional Greek dessert, which stands up with its delicate cooling flavour, texture and amazing smell!

Extra syrupy Greek coconut cake (Ravani cake) – The secret is in the syrup!

Revani or ravani cake (Greek coconut cake) is a traditional Greek dessert which falls under the category of ‘Siropiasta’, which means syrupy Greek desserts. Syrupy Greek desserts are very popular among Greek cuisine and with good reason! From extra syrupy cakes like portokalopitakaridopita or ravani to traditional Greek Christmas desserts, like melomakarona or diples and of course the famous traditional Greek baklava dessert. One thing all these Greek desserts have in common is of course the moist of scented syrup, which makes each one just irresistible!

Prepare the syrup for the Greek coconut cake (ravani) recipe:  To achieve the perfect texture for the syrup of the ravani cake, you should never blend or stir the syrup, while it is boiling. Just bring to the boil, let the sugar dissolve in the hot water and boil for 5-10 minutes, until the syrup thickens a little bit. When adding syrup to the ravani cake, always make sure that the cake is cold and the syrup is really hot. Ladle really slowly the hot syrup over the cold ravani, enabling each ladle to be absorbed, so that the syrup is absorbed evenly. Even though it will be really hard.. you should wait for the ravani to cool before cutting into pieces, or else it will crumble. Ideally serve this Greek coconut cake cold from the fridge the following day.

So go ahead, give this traditional Greek coconut cake recipe a try and amaze you friends and family!

For the ravani

  • 4 eggs (separated into whites and yolks)
  • 2 cups of butter (at room temperature)
  • 2 cups of sugar
  • 1 cup plain flour
  • 1 tsp baking powder
  • 2 cups flaked coconut
  • zest of 2 oranges

For the syrup

  • 1 and 1/2 cup of sugar
  • 1 and 1/2 cup of water
  • juice of 1/2 lemon


Instructions

  1. Preheat the oven to 180C.
  2. In most recipes for Greek coconut cake, the eggs are added whole in the mixture,  but with this recipe the egg whites are beaten into meringues. This is the secret to a more fluffy ravani cake and to avoid the egg-y smell, which can ruin the flavour of your cake.
  3. To prepare the Greek coconut cake, start by mixing the butter and sugar (at high speed), until fluffy. Add the egg yolks, one at a time, allowing each one to be absorbed, whilst mixing. Set the mixture aside.
  4. Place the egg whites and a pinch of sugar in a clean mixing bowl. Make sure your egg whites, bowl and whisk attachment/s are free of any water. Use an electric mixer or electric hand beaters to whisk the egg whites until the mixture is very thick and glossy, and a long trailing peak forms when the whisk is lifted (meringues).
  5. In another bowl, blend the flaked coconut, the flour and baking powder.
  6. With a spatula add the meringues and half of the flour mixture into the whisked butter and blend lightly, until the ingredients are combined. Add the rest of the flour mixture and the orange zest; blend lightly with circular movements.
  7. To bake the ravani cake, use a round cake tin, approx 30cm in diameter. Use a cooking brush to butter the bottom and sides of the cake tin. Sprinkle with 2 tbsp of flour and shake the cake tin, so that the flour covers the butter; get rid of any excess flour. This technique will prevent the ravani from sticking on the pan.
  8. Bake the ravani in preheated oven at 180C for 40-45 minutes, until golden and cooked through. After baking the cake, let it cool down for a while.
  9. After the ravani has cooled down, start preparing the syrup. Add in a saucepan the sugar, the water and lemon juice; boil for about 5-10 minutes, until the sugar has dissolved and the syrup has slightly thickened. Remove the pan from the stove and ladle slowly the syrup over the ravani cake, allowing each ladle of syrup to be absorbed, before ladling again. Allow time for the syrup to be absorbed and place in the fridge.
  10. Serve this extra syrupy Greek coconut cake cold with a full spoon of vanilla ice cream. Enjoy!

Recipe image gallery:

 
 
Tags:

Leave a Facebook comment

19 Comments

  1. Thankyou very much, i will make it today, being a Greek home, we love all the Greek Glyka!!

  2. Merlyn glass says:

    Can I use less sugar in the batter? 1 cup?

  3. Pingback: Samali recipe (Extra syrupy Greek Semolina cake with Mastic) - My Greek Dish

  4. Pingback: Greek Coconut Cake with Orange Syrup (Ravani) | Operation: Good Food

  5. Adrienn says:

    I tried it already and the taste was amazing! However the structure wasn’t too firm, I wonder if my measurement of the butter was right. Can you please tell me how much the needed butter amount is in grammes? (maybe I used too much) Thanks a lot!

  6. Pingback: Greek Labor Day Party

  7. Merlyn glass says:

    I would like to know if it would work if I substitute the sugar for xylitol?

  8. Merlyn glass says:

    I made it using xylitol instead of sugar, it was delish!

  9. I made this cake and much of the butter oozed out from the cake tin to the bottom of my oven I will try with 1 cup of butter do you think it will work?

  10. Can I freeze this?

  11. I’m just making this and it’s still runny inside after 1 hour and 10 minutes at 180. I wonder if it’s too much butter too. This recipe doesn’t work for me. The only change I made was to use “moist coconut” instead of standard dessicated.

    The cake is still runny and now flopped in the middle after 1.5 hours. Sad as I’ve never had a cake fail before.

  12. Uh oh, it’s in the oven and NO responses for the suggestion that two cups of butter is too much. Well…I’ll know in about 45 minutes. Holding out hope…but disappointed that the author hasn’t addressed this in the comments.

  13. Chris,the cup measurements are American,one cup is 8oz. You can get a measurement conversion on the net,all these “cups” are meaningless to me!_I have made Revani many times (my son in law is Greek!) I have never had a failure with it.The kitchen always smells wonderful when it is cooking and it freezes well.Hope this helps.

  14. Has anyone tried it with1 cup of butter? I want to make this, but am worried about the amount of butter after reading the comments.

  15. Really wish I had read the reviews first. Not cooking at all after one hour. Grrrrrrrrrr

  16. I tried making this cake and unfortunately it didn’t turn out well at all, there’s just far too much butter for the amount of flour. Other ravani recipes I’ve looked up would use only one cup of butter for one cup of flour and one cup of semolina. It’s a shame this recipe seems to be a dud, so many of the others on this website are fantastic.

  17. I made it yesterday….it never baked in the time indicated….oozes butter( way to much for the amount of flour) but still tasted amazing….very rich though, only need a small sliver.

    • I’m going to try half the amount of butter in recipe. Yes! Sounds way too much for the amount of flour. Could there be a misprint I wonder? I see there is no reply to the people asking about this.

Leave a Reply

 
 
 
 
This site uses cookies. Find out more about this site’s cookies.