If you love Revani (see recipe here), then this “summer” version with shredded coconut will blow your mind. My mother used to make this version of Revani (see recipe here) dessert in summer.
Adding shredded coconut gave an exotic and summer note to the dessert. It’s an easy recipe because you almost beat all the ingredients together and bake. The only downside is that you have wait it for cooling before you can taste it.
With a scoop of homemade ice cream (see recipe here) on top, it will be your summer dessert addiction!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Put the ingredients for the syrup in a pot, boil it until it thickens and let it cool down.
Grease a pan (diameter 28cm / 11") and sprinkle it with shredded coconut.
With a hand/stand mixer, beat the eggs with the sugar well.
Then add the oil and then the rest of the ingredients, continuing to beat for another 1-2 minutes.
Place the mixture into the pan and then in the oven.
Bake it in a preheated oven at 180°C / 350°F for about 40 minutes, until it gets a golden brown color on top.
As soon as it is cooked, cut it into pieces (I cut it in rhombuses shape as I inherited from the mother) and begin to slowly poor the cold syrup (room temperature).
Leave it for about 5-6 hours to cool down and absorb the syrup.
Optionally, decorate it with shredded coconut on top.
Ingredients
Directions
Put the ingredients for the syrup in a pot, boil it until it thickens and let it cool down.
Grease a pan (diameter 28cm / 11") and sprinkle it with shredded coconut.
With a hand/stand mixer, beat the eggs with the sugar well.
Then add the oil and then the rest of the ingredients, continuing to beat for another 1-2 minutes.
Place the mixture into the pan and then in the oven.
Bake it in a preheated oven at 180°C / 350°F for about 40 minutes, until it gets a golden brown color on top.
As soon as it is cooked, cut it into pieces (I cut it in rhombuses shape as I inherited from the mother) and begin to slowly poor the cold syrup (room temperature).
Leave it for about 5-6 hours to cool down and absorb the syrup.
Optionally, decorate it with shredded coconut on top.
- Have always in mind this rule for syrup at cake desserts: one should be cold (room temperature) and the other hot. You can have the cake hot and the syrup cold (room temperature) or the cake cold (room temperature) and the syrup hot. If both are hot, the dessert will be like mud. If both are cold, the cake will not absorb the syrup.
- It’s better to bake it from the previous day of the one you will serve it, so the coconut revani to have the time to rest, to cool down and absorb the syrup.
- With a scoop of homemade ice cream (see recipe here) on top, is the perfect dessert that impress all your loved ones.
- You may also try the original recipe for Gluten Free Revani (see recipe here)
Good Luck and Bon Appétit!!!
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