Indokaridopita - A Syrup Cake for Coconut Lovers
There’s a special place in my heart (and my kitchen!) for syrup-soaked Greek desserts, or siropiasta as we call them. These sweets are rich, fragrant, and irresistibly tender — thanks to their signature syrup bath. Today I’m sharing one of my absolute favourites, Indokaridopita: a soft, golden cake made with coconut, scented with orange zest, and finished with a warming cinnamon-orange syrup.
This cake is the perfect example of how simple ingredients can create something deeply comforting and memorable. It’s humble in its preparation, but with that first syrupy, spiced bite, you’ll know you’re tasting something special.
A Little Story Behind the Cake
In many Greek homes, there's always a syrup cake recipe passed down, tweaked, and perfected across generations. While karidopita (walnut cake) and ravani (semolina cake) are more traditional, this coconut version is a slightly more playful and sunny twist — one I started making when I wanted something lighter, but still rooted in that familiar Greek flavour palette.
Coconut and citrus might seem like an unusual pair, but in this cake, they work together beautifully. The orange adds a brightness that lifts the richness of the coconut and butter, while the cinnamon stick in the syrup brings just enough warmth to tie it all together.
INDOKARIDOPITA – Greek Coconut & Citrus Syrup Cake
Mary PolitisIngredients
For the Syrup
- 1 cup caster sugar
- 1½ cups water
- Juice of 1 orange
- 1 cinnamon stick
For the Cake
- 4 eggs
- ½ to ¾ cup caster sugar depending on how sweet you like it
- 150 g unsalted butter melted and cooled (but still liquid)
- Zest of 1 orange
- 1 tsp vanilla bean paste or pure extract
- 2 cups self-raising flour
- 1 cup desiccated coconut
- ½ tsp sea salt
Instructions
Make the Syrup
- Always begin with the syrup, as it needs to be cool when it’s poured over the hot cake (that’s how you get perfect absorption). Combine all syrup ingredients in a small saucepan over medium-high heat. Bring it to a boil, then reduce the heat and let it simmer for 10–15 minutes. You want the sugar to dissolve and the syrup to thicken slightly, but not too much — a thick syrup won’t absorb well.
- Once ready, remove from the heat and allow it to cool completely.
Make the Cake
- Preheat your oven to 170°C (fan-forced) and line or grease a 9- or 10-inch round cake tin.
- In a large bowl (or using a mixer), whisk together the eggs and sugar on high speed until pale, thick, and fluffy — this may take around 3–4 minutes. Slowly drizzle in the melted, cooled butter, continuing to whisk gently. If the butter is too hot, it will deflate your eggs — so let it cool slightly before adding.
- Next, add the vanilla and orange zest, and give the mixture another quick whisk.
- Sift in the self-raising flour, then add the coconut and salt. Switch to a spatula and fold everything together gently until just combined. Don’t overmix — the batter should stay light and airy.
- Pour the batter into the prepared tin and smooth the top with a spatula.
- Bake for 30 to 40 minutes, or until the cake is golden brown and a skewer inserted into the centre comes out clean.
Soak the Cake
- Once the cake comes out of the oven, immediately use a skewer or toothpick to poke holes all over the surface — this helps the syrup soak in evenly.
- While the cake is still hot, slowly pour the cooled syrup over the entire surface. Do this gradually, giving the syrup time to absorb. It may feel like a lot, but trust me — the cake will drink it up beautifully.
- Let the cake cool completely in the tin.
Finish and Serve
- Once cool, sprinkle the top with a generous layer of desiccated coconut. This not only makes it look beautiful but adds a lovely texture and coconut-forward finish.
- Cut into 12 generous slices and serve as is, or with a little vanilla ice cream or Greek yogurt on the side for an indulgent twist.