Macedonian Coconut Cake

Preheat the oven to 350°F (175°C). Cream together 1 cup butter and 1 cup sugar until light and fluffy, about 3-4 minutes.

Beat the 8 egg yolks until pale yellow, then gradually add them to the butter-sugar mixture, stirring constantly.

In a separate bowl, whisk together the 2 cups flour, 1 tablespoon baking powder, and 1 teaspoon baking soda.

Alternate adding the flour mixture and 1 cup milk to the egg yolk mixture, beginning and ending with flour, stirring gently to combine after each addition.

Stir in 2 tablespoons ouzo, 1 teaspoon vanilla, and 1 cup flaked coconut until evenly distributed throughout the batter.

In a clean bowl, whip the 8 egg whites until stiff peaks form, then gently fold them into the batter in two additions until no white streaks remain.

Pour the batter into a greased and floured 9x13-inch baking pan, smoothing the top evenly.

Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.

While the cake bakes, prepare the syrup by combining 3 1/2 cups water and 3 cups sugar in a saucepan and bringing to a gentle boil.

Reduce heat and simmer the syrup for 10 minutes until slightly thickened, then add 1/2 ounce ouzo and 1 teaspoon lemon juice.

Remove the cake from the oven and immediately pour the hot syrup evenly over the warm cake, allowing it to absorb fully.

Cool the cake completely at room temperature before serving, allowing the syrup to be fully absorbed for 2-3 hours.