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Gluten Free Coconut Revani – Greek Semolina Cake

Yields16 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

This "summer" version of Revani with shredded coconut with a scoop of ice cream on top, it will be your summer dessert addiction!

 5 eggs
 ¾ cup sugar
 1 cup oil (better sunflower oil or corn oil)
 1 cup gluten-free flour Schär's Mix it Farina
 1 ½ cups shredded coconut
 2 tbsp baking powder
Για το σιρόπι:
 3 cups water
 3 cups sugar
 1 tbsp lemon juice
 ½ lemon the peel only
1

Put the ingredients for the syrup in a pot, boil it until it thickens and let it cool down.

2

Grease a pan (diameter 28cm / 11") and sprinkle it with shredded coconut.

3

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.

4

Place the mixture into the pan and then in the oven.

5

Bake it in a preheated oven at 180°C / 350°F for about 40 minutes, until it gets a golden brown color on top.

6

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).

7

Leave it for about 5-6 hours to cool down and absorb the syrup.

8

Optionally, decorate it with shredded coconut on top.

Nutrition Facts

Servings 0