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Recipe Category / Sweets / Desserts

Coconut Almond Cake in Syrup


We would like to thank our member Panagiotis Panos for this exquisite dessert.  

For the cake:

  • Preheat the oven to 175* C (347* F) Fan.
  • Combine the flour, semolina, almond powder, baking powder and coconut in a large bowl.
  • In a mixer, beat the butter and sugar on high speed, until it becomes light and fluffy.
  • Turn down the speed to medium and add the eggs one at a time, making sure each egg is completely incorporated before adding the next.
  • Beat until the mixture is light and fluffy and add the flour mixture. Beat for another minute on high speed until all of the flour is completely incorporated.
  • Grease a 25x34 cm baking pan with butter. Transfer mixture to pan.
  • Bake for 40-45 minutes, until slightly golden. Insert a knife into the center of the cake and when it comes out dry and clean it is ready.

For the syrup:

  • Combine the sugar and lemon in a saucepan and bring to a boil. Boil for 3-4 minutes counting from the time the mixture comes to a boil.

To complete:

  • When the cake is ready, remove from oven and immediately start to add spoonfuls of the syrup. Make sure the syrup is hot but not boiling hot. When you have added a few spoonfuls, hold the pan as close to the cake as possible and pour the remaining syrup over it. Do not pour it from high up because the surface will “peel” and come off.
  • Sprinkle with a generous amount of ground coconut to completely cover the whole surface of the cake.
  • Cut into pieces and serve. You can get 15 regular sized pieces or 20 smaller ones.


If you can’t find almond flour or would like to make your own, simply finely ground some slightly toasted blanched almonds along with 50 g from the sugar given in the recipe.

You can also substitute the almond flour with finely ground toasted hazelnuts. Prepare them in the same way as the almond flour. Beat them in the blender until they are finely ground, along with 50 g from the sugar given in the recipe. Do not beat for too long because they will release too much oil and become pureed.

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Nutrition information per portion

Calories (kcal)
24 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
28 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
68 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
25 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
54 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
13 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
14 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
6 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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