Coconut Ravani

A sweet and tasteful cake to have anytime of the day, especially with your coffee.

Ingredients

• For the Coconut Ravani
• 160 g butter, room temperature
• 250 g granulated sugar
• 3 eggs, medium
• 50 g brandy
• 1 tsp vanilla extract
• 150 g shredded coconut
• 100 g semolina, fine
• 80 g almonds, ground
• 150 g self-rising flour
• 1 heaped tbsp baking powder
• 1 pinch salt
• For the syrup
• 600 g. water
• 500 g. granulated sugar
• 1 lemon, zest
• 1 tbsp. honey

Directions

1. For the syrup
2. In a pot add the ingredients for the syrup, bring to a boil and simmer for 5 minutes. Set aside and let it cool.
4. For the Ravani
5. In the mixer bowl, add the butter at room temperature, the sugar and beat until the mixture is fluffy.
6. Add the eggs one by one, the cognac, the vanilla extract and continue beating.
7. In another bowl, add the coconut, the semolina, the almond flour, the self-rising flour, the baking powder and the salt.
8. Add them to the wet mixture with the rest of the ingredients and mix gently with a whisk. Butter a baking pan and add the mixture, bake at 170 degrees Celsius for about 50 - 60 minutes.
9. Once it's done remove from the oven and pour the cold syrup slowly over the Ravani, decorate with shredded coconut.