Cypriot Dessert (Without Walnuts and Without Whipped Cream)
Ingredients
- 3 eggs
- ½ glass of sugar
- ½ glass of vegetable oil
- 1 glass of breadcrumbs
- 1 glass of shredded coconut
- 1 packet of baking powder
- 2 glasses of water
- 1 liter of milk
- 1 cup of cornstarch
- About 1 cup of sugar (1–2 fingers short, depending on your taste)
- You can use coconut, visually appealing fruits, or nuts. I used coconut and cherries.
Preparation
- First, we need to prepare the syrup because the syrup should be cold and the cake should be warm.
- For the syrup, place sugar and water in a pot; once it starts to boil, let it simmer on low heat for about 10 minutes, then turn off the heat and let it cool.
- While the syrup is cooling on the side, let’s start preparing the cake.
- For the cake, beat the eggs and sugar until the mixture turns white.
- Then add the vegetable oil, shredded coconut, breadcrumbs, and baking powder, and mix well.
- Spread the cake batter evenly in a greased baking dish and place it in a preheated 160-degree oven.
- Bake until the top is golden brown. Pour the cooled syrup over the hot cake as soon as it comes out of the oven.
- While the cake soaks up the syrup on its own, we start making the custard.
- For the custard, place all the ingredients in a saucepan and whisk until there are no lumps.
- Then place it on the stove. Stirring occasionally, we cook it until it thickens.
- As soon as we remove it from the heat, we pour it evenly over the cake without waiting for it to cool.
- Once it has cooled slightly, we place it in the refrigerator.
- After 3–4 hours, it’s ready to eat.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 30 min
- Cooking: 35 min
- Servings: 11
- Published: 07.08.2026
Recipe Images
Recipe Author
Ömer Arslan
12 recipes
