Greek Coconut Cake

Greek Coconut Cake is easy to make and tastes sensational

Greek Coconut Cake is a taste sensation

I’m into cooking at the moment and enjoying making things that are nutritious but also things that are simply scrumptious. Friends might know this cake as The Orgasmic Cake because, when I first tasted it, I thought it was so very delicious – an orgasmic taste sensation (I guess you had to be there). So here it is.

Cake ingredients

125 gms butter
1 cup castor sugar
4 eggs
2 cups coconut
1 cup self raising flour
Pinch of salt

Lemon syrup ingredients

1 cup sugar
2/3 cup water
6 strips lemon rind (or lots of grated lemon rind – I use one to two lemons)

To make cake

Grease a 20 cm ring pan. Line base with grease paper. (I don’t but it was in the original recipe.)

Combine butter and sugar in a small bowl until light and fluffy. (You can use an electric blender but I prefer the wooden spoon method of beating by hand until the right consistency. I have a special wooden spoon for all things sweet so it doesn’t end up with garlic and onion flavours coming through.)

Beat in eggs, one at a time until combined (still using blender or wooden spoon – if doing this by hand, I whisk the egg mixture before adding each egg).

Transfer mixture to a large bowl. Stir in coconut then sift in flour. (I now revert to a metal spoon for folding in the flour. It’s what I was taught and I think it keeps the mixture light whereas a wooden spoon doesn’t.)

Spread mixture into the prepared cake tin. Bake in moderately slow oven (150 to 160 Celsius) for 45 minutes.

Pour hot syrup over cake. Cool in pan before turning out on to a cake plate.

Decorate with toasted, flaked coconut or sift icing sugar over the cake just before serving.

To make the lemon syrup

Combine all ingredients in a small saucepan. Stir over heat without boiling until sugar is dissolved. Bring to boil.

Reduce heat and simmer uncovered without stirring for three minutes.

Strain syrup (if using strips) but I always leave the grated rind in – it adds texture and fibre.

Serving tip

Serve the cake with mixed berries and some good Greek yoghurt or cream for a simply delicious dessert.

From an admirer

‘This is divine – definitely a cake of orgasmic proportions.’


2 responses to “Greek Coconut Cake

  1. I’ve made this and it’s truly sensational.

  2. Amazing recipes!!! They are all so delicious and so easy to make. Thank you.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s