Revani Cake
A moist coconut cake. A perfect recipe for a classic tea time.
Revani Cake Recipe by Chef Ranveer Brar

- 4

Cooking Time

-30 Min


- Medium

Preparation Time

- 20 Min


  • For Revani:{4 Egg
  • 2 cups Butter
  • 2 cups Castor Sugar
  • 2 cups Desiccated Coconut
  • 1 cup Refined Flour
  • . For syrup:{1 and ½ cup Sugar
  • 1 and ½ cup Water
  • 1 Lemon
  • . For Garnish:{Finely Chopped Pistachio
  • Grated Dried Coconut
  • Lemon Wedge}


  1. 1

    For Cake, Break 4 eggs and separate egg yolk and egg whites in different bowls Beat egg whites to soft peak.
  2. 2

    In another bowl take2 cups of butter and sugar respectively and whisk them to creamy consistency, add egg yolks and fold the ingredients.
  3. 3

    : Add 2 cups of desiccated coconut, 1 cup refined flour and mix well.
  4. 4

    Combine egg whites into the batter and fold.
  5. 5

    Pour cake batter in a greased cake tin.
  6. 6

    Bake Revani cake at 180 degrees for 15-20 minutes.
  7. 7

    For Syrup, In a pot add equal quantities of sugar and water, half lemon juice and bring syrup to boil.
  8. 8

    Pour the hot syrup on cake and let it soak.
  9. 9

    Garnish cake with finely chopped pistachio, grated dried coconut, dried coconut strip and lemon wedge.
  10. 10

    Serve Cake chilled.
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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

Other Shows by host:
The Great Indian Rasoi 1 | Food Tripping |
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