This is the forth recipe for revani that I am sharing with you, what can I say I love my revani! This coconut version is absolutely delicious, you can really taste the coconut after a few hours and especially the next day.
Revani is a traditional Turkish and Albanian cake, it is commonly made with semolina, but I like to make it with organic corn meal. Corn meal adds sweetness, texture and colour to the revani that I like. You may use semolina instead if you desire.
What you will need:
- 4 eggs
3/4 cup coconut flavoured yogurt* (such as Astro)
3/4 cup light tasting olive oil
3/4 cup sugar
- 1 and 1/2 cups flour
3/4 cup corn meal
3 tsp baking powder
1/2 cup shredded coconut
*Make syrup ahead of time and cool*
- 2 cups sugar
1 and 1/2 cups water
Bring sugar and water to a boil, boil on medium to low heat for about 5 minutes, add 1 tsp of lemon juice when done boiling. Allow to cool to room temperature.
Mix eggs , yogurt, oil,sugar in a large bowl with a whisk.
Add in dry ingredients stir in with a wooden spoon or rubber spatula, till well blended.
Bake at 350 in a greased glass pan for 30 mins.
When you take the cake out of the oven cut into diamond shapes or squares, pour cooled syrup over with a ladle. Garnish with shredded coconut.
*The coconut yogurt I use is 6% milk fat and is natural, the yogurt you use should not be low fat or sweetened with artificial sweeteners.