Coconut Semolina Cake (Ravani)


I made this coconut cake using a little different recipe then what I’ll post down here, but the only difference in what I did and what the recipe below calls for is I used corn oil instead of butter and therefor I didn’t like the taste of oil in this scrumptious desert, so the new recipe I found on “Food Junkie not Junk Food” fixed my problem 🙂

Another thing, the Russian website where I originally got my recipe had a different recipe for this cake then what the “food junkie” blogger had, so pick which one you like better 🙂



Coconut Semolina Cake (Ravani) - БАСБУСА

Author: Marina | Let the Baking Begin


  • 250 gr butter room temperature
  • 4 egg
  • 1 cup sugar
  • 1 cup self raising flour
  • 1 cup coarse semolina flour
  • 250 gr yogurt
  • 1 cup desiccated coconut
  • 50 ml cognac
  • zest from 1 lemon or from ½ orange


  • 1 cup sugar
  • 1 cup water
  • some lemon or orange peel


  1. Pre-heat the oven to 180 C.
  2. Μake the syrup: boil sugar, water and peel for 2-3 minutes. Let it cool.
  3. Beat sugar and butter until they become white.
  4. Gradually add the eggs.
  5. Add yogurt, zest, cognac and continue beating.
  6. Fold in coconut, flour and semolina until completely incorporated.
  7. Butter the pyrex or tray and fill it with the mixture.
  8. Bake for 30-40 minutes until golden.
  9. When the cake is done, cut through it with the knife and pour the cold syrup over it (or hot syrup over cold cake).
  10. Sprinkle the coconut on top and enjoy on its own or with some vanilla ice cream. I like to refrigerate it and eat it cold.

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