Revani Cake aka Greek Coconut Syrup Cake

Orange, coconut and pistachio with a syrupy, fine texture. Yum.

Revani Cake

This is a syrup cake, like baklava. It has coconut and orange zest in the cake, a syrup made from the juice of the oranges and a sprinkle of pistachios for pretties. 

4 eggs, separated

225g butter, room temp

350g sugar

The zest from 3 oranges

90g AP flour

60g potato flour

1 teaspoon baking powder

¼ teaspoon salt

100g semolina 

85g coconut, not the sweetened kind

For the syrup

300g sugar

350ml water

The juice of 3 oranges

1 teaspoon vanilla

75g pistachio, chopped finely

Preheat oven 350 degrees. Oil and line a 13x9 inch pan using parchment. 

In a bowl whip the egg whites to firm peaks. Set aside. 

In a second bowl cream the butter and sugar. Mix in the zest. Once airy add the yolks. Mix well. 

Sift the flour, potato flour, baking powder, salt and semolina into the creamed butter. It will be stiff. Add the coconut. 

Fold the whites in, in two additions. 

Spread into the pan and bake 30-32 minutes. Allow to cool completely before pouring on the hot syrup. 

Combine all the ingredients for the syrup, bring to boil then reduce the heat to medium. Reduce the liquid to half. Pour the hot syrup onto the cool cake in two batches allowing the syrup to absorb before doing the 2nd pour. Sprinkle with pistachios right after pouring on the syrup, so they stick to the cake.