A soft, syrup-soaked cake topped with a creamy custard layer and finished with coconut—this Cyprus Dessert is rich, comforting, and perfect for gatherings. Below you’ll find a clear, step-by-step guide written for home bakers, optimized for search, and aligned with Google AdSense content policies.
Why You’ll Love This Recipe
Ultra-moist texture: The hot syrup (şerbet) soaks into the warm cake for maximum flavor.
Creamy topping: A smooth custard layer balances the sweetness.
Make-ahead friendly: Tastes even better after chilling for a few hours.
Crowd-pleaser: Bakes in a large tray (45×35 cm), ideal for parties and holidays.
Simple pantry ingredients: No complicated techniques required.
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Tools
45×35 cm baking tray (about 600 g capacity baklava tray)
Hand or stand mixer
Large mixing bowls
Saucepan (for syrup and custard)
Whisk
Spatula
Measuring cups (200 ml cup size)
Oven (preheated, fan setting)
Ingredients & Prep
Cup size: 200 ml
For the Cake
4 large eggs (use 5 if eggs are small)
190 g powdered sugar (1 cup + 1 tbsp)
230 ml vegetable oil (1 cup + 6 tbsp)
125 g ground walnuts (1 cup + 2 full tbsp)
50 g desiccated coconut (8 full tbsp)
175 g galeta unu (breadcrumbs) (1¾ cups total)
10 g baking powder (1 packet)
For the Syrup (Şerbet)
600 ml water (3 cups)
500 g powdered sugar (2½ cups)
Prep the syrup first:
Combine water and sugar in a pot, bring to a boil, simmer for 10 minutes, then turn off the heat. Let it rest until the cake is baked. Keep it hot.
For the Custard (Option 1 – With Sweetened Liquid Whipped Cream)
750 ml sweetened liquid whipping cream (3¾ cups)
350 ml milk (1½ cups + 5 tbsp)
80 g starch (4 tbsp)
Mix all before cooking.
Custard (Option 2 – Without Liquid Whipped Cream)
900 ml milk (4½ cups)
200 ml liquid cream (1 packet)
180 g powdered sugar (¾ cup)
80 g starch (4 tbsp)
Whisk everything together before cooking.
How to Make
1) Make the Cake Batter
Beat eggs and powdered sugar for 5–6 minutes, until pale and fluffy and the sugar dissolves.
Set the mixer aside.
Add vegetable oil and mix briefly.
Add walnuts, coconut, breadcrumbs, and baking powder.
Mix gently by hand until combined.
2) Bake
Lightly oil the baking tray.
Spread the batter evenly.
Bake in a preheated fan oven at 160°C (320°F) for 20–25 minutes, or until golden and set.
3) Add the Syrup
Remove cake from oven.
Wait 5 minutes, then pour the hot syrup evenly over the hot cake.
Don’t worry if it looks too syrupy—it will absorb fully.
Allow the cake to soak completely.
4) Prepare & Add the Custard
Combine custard ingredients in a saucepan.
Cook over medium heat, whisking continuously until thick.
Pour the hot custard over the syrup-soaked cake.
Sprinkle coconut on top while custard is still warm so it sticks.
5) Chill
Let the dessert reach room temperature.
Refrigerate for at least 3 hours before slicing.
Slice and serve chilled.
Storage
Refrigerator: Store covered for up to 4 days.
Freezer: Not recommended, as custard texture may change.
Make-ahead tip: Best prepared the day before serving.
You may slightly reduce the syrup sugar (by 10–15%), but reducing too much can affect texture and moisture.
Can I substitute walnuts?
Yes. Try hazelnuts or omit nuts entirely for an allergy-friendly version.
Why does the syrup need to be hot?
Hot syrup absorbs better into a warm cake, creating that signature moist texture.
Can I make it without coconut?
Absolutely. Coconut is traditional but optional.
How do I know the cake is fully soaked?
The surface will look glossy at first, then fully absorb the syrup within 10–15 minutes.
Recipe
Cyprus Dessert (Şerbetli Kek with Custard & Coconut)
A moist, syrup-soaked walnut cake topped with creamy custard and coconut. This authentic Cyprus Dessert is easy to make and perfect for gatherings. Best served chilled!
