RECIPE
Dimi's Greek Coconut Cake
Syrup:
3 cups sugar
3 - 1/2 cups water
1 teaspoon vanilla sugar
1 - 1/2 sticks cinnamon
5 whole cloves
piece of lemon and the juice
Cake Ingredients:
8 eggs separated
2 cups caster sugar
250grams unsalted butter (room temperature)
1 cup milk
1 teaspoon vanilla sugar
zest of 1 lemon
1/4 cup brandy
2 - 1/2 cup plain flour (sifted)
3 teaspoons baking powder
1/4 cup almond meal flour
3 cups desiccated coconut
Method
Step 1
In a medium pan place all the syrup ingredients, bring to boil and allow to boil for 10 minutes
turn off and then set aside to cool.
Preheat oven to 180 degrees
Step 2
In a stand mixer whisk the egg whites until they peek.
In a separate bowl place butter, sugar and vanilla sugar and beat until it turns white, this could take up to 10 minutes, slowly add one egg yolk at a time until they have incorporated, add milk, the zest of the lemon and mix through (It may look it has split but this is normal) Add the brandy and mix well. Add the sifted flour, baking powder and almond meal flour mix well and then add in the coconut making sure that this is all mixed well.
Step 3
Using a metal spoon add some off the egg white by folding it through the batter mixture and then continue adding the egg whites and folding it through the mixture gently until you can't see the egg white anymore.
Step 4
Grease a 32 x 23 rectangular pan.
Transfer the mixture into the pan and bake for 45 minutes.
Please note about half way through the cook if you see it is starting to go a golden brown colour cover with foil and turn the oven down to 170c until cooked.
Use a cake tester to check the cake is cooked.
Step 5
Once your cake is cooked take it out of the oven, poke some holes and then pour the syrup over the cake and once the cake has absorbed the syrup sprinkle about half a cup of coconut over the cake and allow to cool before serving.