A seriously moist dessert, every bite contains so much sweetness! I baked this with my mum; she doesn’t believe in the metric system and so chucked everything in by the inexact cup. I was hesitant but she told me everything would be okay, and it bloody was! My mum cultivated this recipe from her own mum, who used to bake it to perfection! There’s just one tricky bit in this recipe, so definitely give it a go!
Turkish Cypriot Coconut Cake / HİNDİSTAN CEVİZİ TATLISI
- 1 1/2 cup vegetable oil
- 1 1/2 cup sugar
- 4 eggs
- 1 tsp vanilla extract/powder
- 1 tsp baking powder
- 1 1/2 cup all purpose flour
- 1 whole bag desiccated coconut (approx 250g), plus extra for the top
For the syrup
- 2 cups sugar
- 2 sticks cinnamon (optional)
- First make the syrup. Add the sugar, cinnamon and 4 cups cold water to a saucepan set over low heat. Once the sugar has dissolved, turn the heat up to medium and let the syrup boil for 5 minutes. Pour into a measuring jug and set aside to cool.
- Preheat the oven to 180 C/350 F and grease a square 10 inch pan, or an 8 inch round tin. In a large bowl, pour in oil and sugar and beat with an electric whisk until slightly pale. Add the eggs one at a time, whisking after each addition. Stir through the vanilla, then sieve in the baking powder and flour and fold with a spatula until thick and smooth. Fold in the coconut, but do not over mix. Pour the mixture into the pan and let it smooth itself out. Bake for 30 minutes until golden brown, a skewer inserted should come out clean.
- As soon as it's baked, slowly pour the cooled syrup over the entire cake until it's no longer able to absorb it. You might have some leftover.
- Sprinkle coconut all over the top, refrigerate for 1 hour and serve. Lasts for 3 days, covered, in the fridge.