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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!
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 3 hours
Total Time 3 hours 45 minutes
Course Dessert
Cuisine Turkish
Servings 24 slices

Ingredients
  

For the Cake

  • 4 large eggs (use 5 if small)
  • 190 g powdered sugar (1 cup + 1 tbsp)
  • 230 ml vegetable oil (1 cup + 6 tbsp)
  • 125 g ground walnuts (1 cup + 2 tbsp)
  • 50 g desiccated coconut (8 tbsp)
  • 175 g breadcrumbs (galeta unu) (1¾ cups total)
  • 10 g baking powder (1 packet)

For the Syrup

  • 60 ml water (3 cups)
  • 500 g powdered sugar (2½ cups)

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)

Custard (Option 2 – Without Liquid Whipped Cream)

  • 900 ml milk (4½ cups)
  • 200 ml liquid cream
  • 180 g powdered sugar (¾ cup)
  • 80 g starch (4 tbsp)

Topping

  • Extra desiccated coconut for garnish

Instructions
 

Prepare the Syrup

  • Combine water and sugar in a saucepan.
  • Bring to a boil and simmer for 10 minutes.
  • Turn off heat and keep hot until ready to use.

Make the Cake Batter

  • Beat eggs and powdered sugar for 5–6 minutes until pale and fluffy.
  • Add vegetable oil and mix briefly.
  • Add walnuts, coconut, breadcrumbs, and baking powder.
  • Mix gently by hand until combined.

Bake

  • Preheat fan oven to 160°C (320°F).
  • Lightly oil a 45×35 cm baking tray.
  • Spread batter evenly.
  • Bake 20–25 minutes until golden and set.

Add the Syrup

  • Remove cake from oven.
  • Wait 5 minutes.
  • Pour hot syrup evenly over the warm cake.
  • Allow cake to absorb syrup completely.

Prepare the Custard

  • Combine custard ingredients in a saucepan.
  • Cook over medium heat, whisking continuously until thickened.
  • Pour hot custard over soaked cake.

Finish & Chill

  • Sprinkle coconut on top while custard is warm.
  • Let cool to room temperature.
  • Refrigerate at least 3 hours before slicing.
  • Slice and serve chilled.

Notes

  • Hot syrup must be poured over warm cake for best absorption.
  • Dessert tastes better the next day.
  • Store covered in refrigerator up to 4 days.
  • Do not freeze (custard texture may change).
Keyword Cyprus Dessert Recipe