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Greek Recipes

Ouzo-Coconut Cake "Revani Me Ouzo kai Karyda"


A specialty of Macedonia or Northern Greece.


1 cup flaked coconut 1 cup butter
2 cups flour 1 tsp. Vanilla extract
1 cup sugar Syrup:
1 cup milk 3 cups sugar
8 eggs, separated 3 1/2 cups water
1 tbsp. baking powder 1/2 cup ouzo
1 tsp. baking soda 1 tsp. lemon juice
1 oz. (or 1 shot glass) Ouzo  

Heat your oven to 350F. Butter and flour a medium sheet cake pan.

Mix the flour with the baking powder and set aside. Mix the shot of Ouzo with the baking soda and vanilla and set aside. In a separate bowl, beat the egg whites until stiff but not dry.

In large bowl, at high speed, cream the butter. Gradually add the sugar, mixing well and add the egg yolks, beating until it is light and fluffy. At low speed, add the milk, the Ouzo mixture, and the coconut. When it is mixed together, add some flour, then some beaten egg white, again flour and then egg white, continuing until it all incorporated. Don't over mix it, as you want the egg whites to keep the air that has been beaten into them.

Pour the mixture into your pan and spread evenly. Bake for about an hour.

When it is done, set it aside to cool and make the syrup. In a saucepan, combine all of the ingredients for the syrup, except the lemon. Boil it for 5 minutes, then add the lemon juice. Pour the syrup over the cake and let it all cool before serving.


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