Greek Revani cake on a glass plate, topped with a marashino cherry.

5 from 4 votes

Mia Kouppa

https://miakouppa.com

Revani with coconut

Greek Revani (or ravani) with coconut is a light syrup soaked semolina cake that you will love! This cake is light and fluffy. The gorgeous texture is in part due to the semolina and the Greek yogourt with the flavours of coconut and orange throughout the cake. This is one of my mom's favourite desserts, and it is easy to know why!

Prep Time25

Cook Time45

Total Time1 10

Course: Dessert

Cuisine: Greek

Servings: servings

Calories: 228kcal

Author: Helen Bitzas

Equipment

Ingredients

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

For the syrup:

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

US Customary - Metric

Instructions

Prepare your syrup

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. Allow to simmer for 5 minutes. Set aside to cool completely. (See Recipe Note)
1 ½ cups water, 1 ½ cups granulated sugar, juice of one clementine (or 1/2 an orange)

Prepare your cake

Preheat oven to 350 degrees Fahrenheit.
Using vegetable oil, lightly grease the bottom and sides of a 9 inch round cake pan.
vegetable oil for greasing bottom of 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 all-purpose flour, 1 cup fine semolina, 1 cup unsweetened, finely shredded coconut, 2 tsps baking powder, 1/2 tsp 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 tsp cream of tartar, 4 large eggs, separated
In the bowl of a stand mixer, combine the 4 egg yolks with the sugar and beat until a pale yellow colour (3 to 4 minutes). Next add the clementine zest and the vegetable oil and beat until well combined. Add the yogourt and the dry ingredients. Beat using the paddle attachment of your stand mixer until well combined.
1 cup granulated sugar, 3/4 cup vegetable oil, 1/2 tsp grated zest of one clementine (or orange), 1 cup plain yogourt, 4 large eggs, separated
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.
10-12 marashino cherries, to decorate

Notes

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

Nutrition