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–+ servings
slice of greek coconut cake on a plate

Greek Coconut Cake Recipe (Indokaridopita)

A moist Greek coconut cake, Indokaridopita, soaked in a fragrant syrup and topped with desiccated coconut. Perfectly sweet and deliciously aromatic!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Greek
Servings 12 servings
Calories 594 kcal

Ingredients
  

Syrup

  • 2 cups water
  • 2 cups sugar
  • 1 lemon (juice)
  • 1 cinnamon stick
  • 5 cloves

Cake Batter

  • 200 grams sugar
  • 250 grams unsalted butter melted
  • 1 lemon (zest)
  • 6 eggs separate the yolks and whites
  • 250 grams Greek yogurt
  • 2 teaspoons vanilla extract
  • 2 cups plain flour
  • 1 tablespoon baking powder
  • 2 cups unsweetened desiccated coconut
  • ½ teaspoon salt

Garnish

  • ½ cup unsweetened desiccated coconut

Instructions
 

Preparing the syrup

  • In a saucepan, combine the water, sugar, lemon juice, cinnamon stick, and cloves. Bring to a boil and let it boil for a few minutes.
  • Remove from heat and set aside to cool down while you prepare the cake.

Preparing the cake batter

  • Separate the egg whites from the yolks, placing them in two different bowls.
  • In a large mixing bowl, combine the melted butter, Greek yogurt, vanilla extract, egg yolks, and lemon zest. Mix until well combined.
  • Sift the plain flour and baking powder into the bowl with the wet ingredients. Add the salt and desiccated coconut. Use a spatula to mix everything until fully incorporated.
  • In a separate bowl, add the sugar to the egg whites. Beat until stiff peaks form.
  • Gently fold the beaten egg whites into the batter mixture. Ensure it is well combined.

Cooking and garnishing

  • Butter and flour a 32 x 22 cm rectangular baking pan.
  • Pour the batter into the prepared pan, spreading it evenly.
  • Preheat your oven to 160°C (fan-forced). Bake the cake for 30-40 minutes or until golden brown and a toothpick inserted into the center comes out clean. Keep an eye on the cake to prevent overbaking.
  • Once baked and still hot, use a stick to poke holes all through the cake so that the syrup evenly distributes.
  • Pour the cooled syrup evenly over the hot cake, allowing it to soak in.
  • Let the cake sit for at least 30 minutes to fully absorb the syrup.
  • Remove the cinnamon stick and cloves from the cake.
  • Once the syrup is fully absorbed, sprinkle the desiccated coconut garnish on top.
  • Serve and enjoy your Indokaridopita!

Video

Nutrition

Calories: 594kcalCarbohydrates: 72gProtein: 9gFat: 32gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 128mgSodium: 254mgPotassium: 200mgFiber: 4gSugar: 52gVitamin A: 642IUVitamin C: 2mgCalcium: 113mgIron: 2mg
Keyword greek coconut cake, Indokaridopita
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