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 portokalopita, karidopita 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.