Cyprus Dessert: Walnut and Coconut Syrup Cake with a Creamy Milk Topping

The pleasure of this dessert is getting both layers onto your fork: a soft milk cream on top and a syrup-soaked walnut and coconut base underneath. A fine scattering of coconut brings them together.

Unlike an ordinary sponge cake, the base contains breadcrumbs instead of flour. Walnuts and coconut give it body, so do not be surprised when the batter looks thicker than a typical cake mixture. It needs spreading into the corners of the dish with a spatula.

I like to prepare this dessert the day before serving. After a night in the fridge, the topping firms up, the syrup settles into the base and the slices lift out more neatly. If you are making it on the day, allow plenty of time for cooling and chilling.

Serves: 12–16, depending on slice size
Cake preparation: Approximately 15 minutes
Baking time: Approximately 30 minutes
Cream preparation: Approximately 15 minutes
Chilling time: At least 3 hours
Oven temperature: 160°C, conventional oven
Baking dish: Approximately 29 × 29 cm square

Ingredients

Where volume measurements are given for dry ingredients, use a measuring jug or a 200 ml measuring cup. Do not substitute a larger standard cup without adjusting the quantities.

For the walnut and coconut base

• 3 eggs
• 100 ml granulated sugar, approximately 85 g
• 100 ml neutral cooking oil
• 200 ml fine, plain dried breadcrumbs
• 200 ml walnuts, broken into small pieces
• 200 ml unsweetened desiccated coconut
• 10 g baking powder

For the milk cream topping

• 1 litre milk
• 200 ml cornflour, also called cornstarch, or wheat starch
• 100 ml granulated sugar, approximately 85 g
• 5 g vanilla sugar
• 1 sachet powdered whipped topping, approximately 70–75 g

For the syrup

• 400 ml water
• 300 ml granulated sugar, approximately 255 g
• 5 g vanilla sugar

To finish

• 3–4 tablespoons desiccated coconut
• Walnut pieces or finely ground pistachios, optional

Two ingredient notes: Use plain breadcrumbs without herbs or seasoning. The powdered whipped topping is added directly to the cooked milk cream; do not prepare it separately with milk.

How to Make Cyprus Dessert

1. Prepare the syrup first

Place the water and sugar in a small saucepan. Stir until the sugar dissolves, then bring to the boil over medium heat.

Reduce the heat slightly and let it simmer gently for approximately 15 minutes. Avoid a vigorous boil that evaporates too much water.

Remove from the heat, stir in the vanilla sugar and leave to cool.

Preparing the syrup first gives it time to cool before it is poured over the hot cake.

2. Prepare the oven and baking dish

Preheat the oven to 160°C on the conventional setting, with top and bottom heat.

Lightly oil the base and sides of a square baking dish approximately 29 × 29 cm.

A different-sized dish will change the thickness and baking time. A smaller dish produces a thicker base; a larger one produces a thinner base.

3. Beat the eggs and sugar thoroughly

Place the eggs and sugar in a large mixing bowl.

Beat with an electric mixer for approximately 4–5 minutes, until noticeably paler, thicker and increased in volume. Fine bubbles should appear throughout the mixture.

Give this stage enough time. The ingredients added next are quite substantial, so starting with well-aerated eggs helps.

4. Add the remaining cake ingredients

Pour in the oil and mix briefly.

Add the breadcrumbs, coconut, walnuts and baking powder. Fold together with a spatula, working from the bottom upwards, until no dry pockets remain.

Keep the walnuts in small pieces rather than grinding them into flour. They should give the finished dessert a little texture.

The batter will be thick. Do not add milk or water simply to make it pour more easily.

5. Bake the base

Transfer the mixture to the prepared dish. Spread evenly into the corners with a spatula.

Bake on the middle shelf for approximately 30 minutes. Avoid opening the oven during the first 20 minutes.

Towards the end, insert a skewer into the centre. If it comes out without wet batter, the cake is ready. Bake a little longer if needed, but avoid drying it out.

6. Pour the cooled syrup over the hot cake

Place the baked cake on a heatproof surface. Allow approximately 2–3 minutes for the strongest steam to escape.

Ladle the cooled syrup evenly over the surface, including the edges and centre.

Let the syrup soak in, then leave the base to cool completely.

Wait before adding the topping. The syrup-soaked cake should reach room temperature first.

7. Cook the milk cream

Place the starch and sugar in a saucepan. Add a little of the cold milk and whisk until smooth, then gradually whisk in the remaining milk.

Set over medium heat. Stir continuously with a whisk, reaching across the bottom and into the corners.

As it thickens, reduce the heat slightly. Once large bubbles break through the surface, continue cooking and stirring for 1–2 minutes.

Remove from the heat and stir in the vanilla sugar.

8. Beat in the powdered whipped topping

Transfer the cooked milk cream to a large, heatproof mixing bowl. Let its initial heat ease for approximately 5 minutes, stirring occasionally.

Add the powdered whipped topping. Start the mixer on low speed to incorporate the powder, then increase the speed and beat for approximately 2–3 minutes.

The mixture should become smooth and spreadable. Do not add extra milk.

If the cake is still warm, cover the cream with food-safe film suitable for warm food, touching its surface to help prevent a skin from forming.

9. Assemble the dessert

Once the syrup-soaked base has cooled completely, spoon the cream over it.

Spread gently from the centre towards the edges, covering the entire surface without pressing hard.

Sprinkle evenly with desiccated coconut. Use a thin layer if you prefer a little cream to remain visible, or add slightly more for a stronger coconut flavour.

10. Chill before slicing

Cover the dish without letting the covering touch the topping, then refrigerate for at least 3 hours. Overnight chilling works well if you have time.

Use a sharp knife to cut into portions. Wipe the blade between cuts to keep the creamy edges neat.

Support the first slice from underneath with a wide spatula when lifting it out.

Tips for the Right Texture

Choose the right breadcrumbs. They should be plain, dry and finely ground. Seasoned or coarse coating mixtures will give a different result.

Beat the eggs properly. Let them become pale and airy with the sugar, then mix gently once the other ingredients are added.

Mix starch with cold milk first. Adding dry starch directly to hot milk can create lumps.

Reach the corners of the saucepan. Thickened cream can catch around the edges and on the bottom.

Let the base cool before assembling. Taking your time makes the cream layer easier to spread neatly.

Allow enough chilling time. A freshly assembled dessert will not slice as cleanly as one that has chilled thoroughly.

What If the Cream Is Lumpy?

Check the cooked cream before adding the powdered whipped topping. Small lumps may smooth out with a brief beating.

If the bottom has burnt, avoid scraping it into the rest of the mixture. Transfer the unaffected portion to a clean bowl and check its flavour. A burnt taste that has spread throughout the cream is difficult to disguise.

How to Serve

Serve chilled. Finish individual slices with a walnut piece or a little ground pistachio if you like.

There is no need for elaborate decoration. The white topping and walnut base look inviting when the layers show clearly along the cut edge.

I enjoy it with unsweetened tea or plain Turkish coffee. Take your fork all the way through the base so each mouthful brings together the milk cream, coconut and syrup-soaked walnuts.

Enjoy!

Derya Soylu