Revani

200 gr sugar
12 egg yolks
zest of 1 lemon and 1 orange
240 gr fine semolina
120 gr flour
50 gr shredded coconut
12 egg whites
40 gr sugar

Lightly oil the surface of a baking tray and pour some semolina, spread all over the base.
Beat the yolks, sugar and zests using the whisk, till creamy.
Pour mixture in a large bowl.
Make a meringue with the wgg whites and 40 gr of sugar.
Add half to the bowl of egg mix, add semolina, flour and coconut and mix by hand using a spatula.
Add the rest of meringue and mix.
Do not over mix.
Poor into the tray and bake at 170 C for about 35-40 minutes.

Syrup

350 gr caster sugar
600 gr water
few drops of lemon juice

Syrop the cake when is lightly warm, the syrup must be completely cold.
After pouring the syrup sprinkle with shredded coconut.