Revani with coconut (Ρεβανί (ή Ραβανί) με ινδοκάρυδο)

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Revani with coconut (Ρεβανί (ή Ραβανί) με ινδοκάρυδο)

Greek Revani (or ravani) with coconut is a light syrup soaked semolina cake you’ll love!

You may have noticed that Greeks love syrup.  We’ll take a perfectly delicious walnut cake, a delightful phyllo and custard dessert, or a simply yummy pear shaped cookie and make them better with syrup.  Sticky, and now even more delicious, syrup soaked cakes are a particular favourite around here (and by here we mean our family, not the internet…although, we’re working on it!).

Revani with coconut (Ρεβανί (ή Ραβανί) με ινδοκάρυδο)

Revani is a traditional syrup cake with variations galore! There are versions made in several countries like Turkey and Egypt, all going by different names. In Greek, this dessert is called revani (ρεβανί) or ravani (ραβανί).  Name aside, within Greek families there are also differences in the recipe. Some bakers flavour their syrup with rose water, others with orange juice, some with lemon.  There are differences in the proportion of semolina to flour used, and there seems to be a heated debate over the inclusion of coconut, with some people arguing that coconuts do not grow in Greece, so using them in revani is wrong.  Well, it may be wrong, but frankly…it’s delicious.  Be a rebel, use the coconut!


Helpful hints

We like to use clementines to make our revani (ravani) with coconut. The zest for the cake batter and the juice in the syrup comes from clementines, which tend to be sweeter and juicier than oranges. Although you can use oranges instead, we really do recommend that you use clementines; the flavour is absolutely wonderful.

We used a reduced fat yogourt in this recipe for revani (ravani) with coconut however you can use any yogourt you like, so long as it is plain and unflavoured.


We know how tempting it is to peak in on your revani (ravani) with coconut cake while it is baking, but try to avoid doing so, especially during the first 30 minutes of cooking time.  Opening the door to your oven and releasing the heat will potentially cause your cake to sink a bit (or a lot!) in the middle.  That would be a shame, especially since this cake is incredibly fluffy, unlike some of the denser versions of revani that you may come across.

You will notice that our recipe for revani (ravani) with coconut is similar to the one for pantespani. For both desserts, you need to prepare your syrup in advance so that cooled syrup is poured over the hot cake. You will beat your eggs separately in order to fold in egg whites which you have beaten to a soft peak, and you’ll even cut your cake in a similar fashion.  However, despite the fact that they end up looking similar, revani and pantespani are quite different in their flavour and texture.

Revani with coconut (Ρεβανί (ή Ραβανί) με ινδοκάρυδο)

We like to adorn each piece of our revani with a maraschino cherry because that is what our family does.  In fact, when one of our aunts (actually, a koumbara) makes revani during Christmas time she uses both red and green maraschino cherries to decorate her cake.  If you don’t like maraschino cherries, you can certainly use something else to make your revani pretty; shredded coconut is a lovely option.  You can also decide to keep your cake plain; with a flavour so delicious you really don’t need to dress it up.

If you purchase a jar of maraschino cherries to decorate your cake and end up choosing not to, use your cherries to make this cake instead.

Revani with coconut (Ρεβανί (ή Ραβανί) με ινδοκάρυδο)

Looking for more syrup-y desserts? Try these:


Galaktoboureko (Γαλακτομπούρεκο)


Revani with coconut (Ρεβανί (ή Ραβανί) με ινδοκάρυδο)

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Revani with coconut (Ρεβανί (ή Ραβανί) με ινδοκάρυδο)

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Greek Revani with coconut is a light syrup soaked semolina cake you'll love!
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5 from 2 votes

Revani with coconut

Revani with coconut is a light syrup soaked semolina cake you'll love!
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Greek
Keyword: coconut, greek desserts,
Author: Mia Kouppa


  • 4 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • 1 cup (200 grams) granulated sugar
  • 3/4 cup (175 mL) vegetable oil
  • 1/2 teaspoon grated zest of one clementine (or orange)
  • 1 cup (250 grams) plain yogourt
  • 1/4 cup (37 grams) all-purpose flour
  • 1 cup fine semolina
  • 1 cup unsweetened, finely shredded coconut
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • vegetable oil for greasing bottom of pan

For the syrup:

  • 1 ½ cups (375 mL) water
  • 1 ½ cup (300 grams) granulated sugar see note below
  • juice of one clementine (or 1/2 an orange)
  • 10-12 marashino cherries, to decorate optional


  • Prepare your syrup by combining the water, sugar and clementine juice in a small sauce pot. Bring to a boil then reduce heat and stir well until the sugar has dissolved.  Set aside to cool completely.
    1 ½ cups (375 mL) water, 1 ½ cup (300 grams) granulated sugar, juice of one clementine (or 1/2 an orange)
  • Preheat oven to 350 degrees Fahrenheit.
  • Using vegetable oil, lightly grease the bottom and sides of a 9 inch round cake pan.
  • In a medium size bowl whisk together the flour, semolina, shredded coconut, baking soda and baking powder until well combined. Set aside.
    1/4 cup (37 grams) all-purpose flour, 1 cup fine semolina, 1 cup unsweetened, finely shredded coconut, 2 teaspoons baking powder, 1/2 teaspoon baking soda
  • In another bowl combine the 4 egg whites with the cream of tartar and beat well until soft peaks form.  Set aside.
    1/4 teaspoon cream of tartar
  • In the bowl of a stand mixer, combine the 4 egg yolks with the sugar and beat until a pale yellow colour (2 to 3 minutes).  Next add the clementine zest and the vegetable oil and beat until well combined.  Add the yogourt and the contents of the bowl with the semolina and coconut. Beat using the paddle attachment of your stand mixer until well combined.
    1 cup (200 grams) granulated sugar, 3/4 cup (175 mL) vegetable oil, 1/2 teaspoon grated zest of one clementine (or orange), 1 cup (250 grams) plain yogourt
  • Next, using a rubber spatula, gently fold in the egg whites.  Continue to fold in the whites until they are well combined within the rest of the batter.
  • Pour the batter into your greased cake pan and bake in the center of the oven for 45 minutes, being careful not to open the oven door too much during the baking process.
  • When your cake is ready (a toothpick inserted into the center comes out clean), remove it from the oven and allow it to cool in the pan for 5 minutes. Then, using a sharp knife, cut your cake into serving size pieces; it is traditional to cut your cake into diamonds as shown.
  • Pour the cooled syrup slowly over your still warm cake.  All of the syrup should be absorbed by your cake.  Be sure to pour the syrup around the edges as well.
  • If desired, decorate each piece with a maraschino cherry.  When your cake has cooled, serve and enjoy.


If you prefer a less sweet syrup, decrease the sugar to 1 cup, instead of 1 1/2 cups of sugar.

22 thoughts on “Revani with coconut (Ρεβανί (ή Ραβανί) με ινδοκάρυδο)

      1. Believe me, I am sure I will very soon. 🙂
        I am actually going a little Greek again tonight myself with some cool and refreshing steak pita pockets and tzakiki (sp) sauce., and probably a cool cucumber salad.

  1. Hello Miakouppa.

    You done it again. We are sooo loving your recipe for the Revani cake.
    Once again you have sent me back 30 years when my mum and aunties would gather & (what would ultimately be a great feast for the family and relatives) build meals and salads and veggies like construction workers building a house all crammed in the kitchen and busy as can be to get food out to all the men who were out back sipping ouzo with water and Greek cafe (sludge when you are young, yum when you get the hang of it).
    The good ol days as we say down under.
    Then when the ladies are done with that, it’s gun ho (meaning working hard) making several deserts and usually the Revani gets smashed first, then galactoboureko & then the others.
    Thank you once again and I can’t wait to get into other recipes of yours. We just got to lose a few pounds in between each gathering. But Christmas is close & friends & food is what it’s all about.
    Thank you my friends. Thank you.

    1. Thank you so much for your message Harry – it has truly warmed our hearts. We are so pleased that our recipes are bringing you happy memories, and that you are enjoying them! This is exactly what we aim to do, and so we are so grateful and blessed that we are able to reach people this way. Thank you again for taking the time to write, and we hope you continue to find much to love on our site. xoxo Helen & Billie

  2. Love this cake!!! I have made this cake so many times now, following your recipe exactly. It turns out perfect everytime.Yum!!!
    I was wondering, if I want to make it in a 30cm/12inch round cake pan, should I double the recipe??


    1. Hi Sophie!! Thank you so much for your comment and we are thrilled that you have enjoyed our revani recipe, so many times 🙂 Baking is tricky – since we haven’t doubled the recipe ourselves for use in a larger pan we can’t be sure how it would work. It may be worth a try…or make it twice 🙂 Happy baking! xoxo Helen & Billie

  3. Hello Mia Kouppa,

    I am so thrilled to find this recipe! It’s a favourite of mine and I plan to make it to finish off our Greek Easter feast!
    I just wondered what I could use instead of cream of tartar? Can I use baking soda? Also, in in Australia, so I’m aware our cup measurements are different. Hope it will be ok!

    Many thanks,

    1. Hi Danielle! We’re so happy that you found this recipe too 🙂 We’re thrilled that Mia Kouppa will be part of your Easter feast! The cream of tartar in this recipe is really there to help with the beaten egg whites by preserving their stability. If you don’t have cream of tartar you can use either fresh lemon juice or white vinegar – you should use 1/4 teaspoon for each egg white, so in this recipe you will need 1 teaspoon total (since you are using 4 egg whites). Hope that helps, and let us know how you love it!! Kali Anastasi! xoxo Helen & Billie

  4. Absolutely delicious!! Tastes exactly like the one at my favourite bakery! Will definitely make it again. Thank you so much. 🧿🙏🏼

    1. Youppi!! So happy to hear that you tried the recipe and loved it! Thanks for stopping by and letting us know! xoxo Helen & Billie

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