Fluffy Coconut Ravani – Greek Syrup-Soaked Semolina Cake

This coconut ravani is a soft, fluffy, and syrup-soaked Greek semolina cake that melts in your mouth. Made with eggs, sugar, fine semolina, and a touch of brandy, it’s infused with the delicate aroma of vanilla and topped with shredded coconut. After baking, the cake is soaked in cold syrup, creating a moist, sweet texture that’s irresistibly delicious. Perfect for special occasions, family gatherings, or simply when you crave a traditional Greek dessert with a tropical twist, this ravani is both comforting and elegant.

Fluffy Coconut Ravani – Greek Syrup-Soaked Semolina Cake

Recipe by George Zolis

5.0 from 1 vote

Course: DessertCuisine: GreekDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

410

kcal

Total time

1

hour 

A fluffy Greek semolina cake soaked in syrup and topped with coconut. This easy ravani recipe is moist, aromatic, and perfect for sharing.

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Ingredients

Metric US

• For the Syrup

• 800 g 800 Sugar

• 1 liter 1 Water

• Juice of half a Lemon

• 1 tbsp 1 Glucose Syrup (optional)

• For the Cake

• 6 6 Eggs

• 400 g 400 Sugar

• 250 g 250 Margarine (room temperature)

• 2 2 Vanillin capsules

• 380 g 380 Fine Semolina

• 1-2 tsp 1-2 Baking Powder

• 180 g 180 Shredded Coconut

• 1 pinch 1 Salt

• 50 g 50 Brandy or Cognac

• Extra shredded coconut for garnish

How to make Coconut Ravani

• Make the Syrup
• In a saucepan, combine water, sugar, lemon juice, and glucose (if using). Stir gently.
• Bring to a boil, then simmer for 6 minutes.
• Set aside to cool completely.
• Prepare the cake
• In a mixer bowl, beat the eggs and sugar on high speed for 7 minutes, until fluffy.
• Add the margarine, brandy, vanilla, and salt. Beat for 1–2 minutes more.
• Fold in the shredded coconut with a spatula.
• Add the semolina mixed with baking powder and stir gently until smooth.
• Grease a 25×30 cm (10×12 inch) baking pan. Spread the batter evenly.
• Bake in a preheated oven at 180°C (355°F), bottom heating, for 40 minutes.
• Assemble
• Pour the cold syrup over the hot cake immediately after baking.
• Allow the cake to cool completely, then sprinkle with extra shredded coconut before serving.

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🥥 What Makes Coconut Ravani Special

Ravani (also known as revani) is a classic Greek dessert made with semolina and syrup. This version is enriched with shredded coconut, giving it a light tropical flavor that pairs beautifully with the sweetness of the syrup. The result is a dessert that’s moist, fragrant, and full of texture.

Tips for the Perfect Ravani

• Syrup technique: Always pour cold syrup over the hot cake to ensure proper absorption.
• Texture: Fine semolina is essential for a smooth, fluffy cake.
• Serving: Let the cake rest after adding the syrup so it can soak evenly before cutting.

🌿 Variations to Try

You can adapt this recipe to your taste:

• Add grated lemon or orange zest for a citrus note.
• Replace brandy with ouzo or masticha for a Greek twist.
• Garnish with almonds or pistachios instead of coconut for a nutty finish.

More Greek Recipes to Try

• Syrupy Orange Pie with Phyllo Dough
• Traditional Greek Galaktoboureko – Greek Custard Pie
• Greek Semolina Halva