Greek Coconut Cake with Syrup

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Ingredients 

  • 250 g fine semolina
  • 250 g sugar
  • 170 g self-rising flour
  • 150 g coconut
  • 150 g Lurpak cow milk butter
  • 4 medium eggs
  • 1 vanilla vial

Ingredients for the syrup

  • 500 g sugar
  • 530 ml water
  • lemon peels

Method for the syrup

In a pot, add all the ingredients needed for the syrup, and heat until they come to a boil.

Remove from the stove and let it cool down.

Method for the cake

In a mixer’s bowl, using the paddle attachment, beat butter and sugar at medium to high speed until light and fluffy.

Right after, gradually pour the whisked eggs. Then, in a large bowl, add the rest of the ingredients and whisk until completely combined. When ready, add the mixture into the mixer’s bowl, while beating constantly for 1 more minute, at the same speed until completely homogenized.

Empty the batter in a 25×35 baking pan, and bake in a preheated oven at 170 C, on the middle oven rack, for about 40 minutes.

Finally, remove from the oven, and slowly pour the lukewarm syrup, using a ladle or a jug.

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