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Orange, Coconut and Semolina Cake 

This following recipe for orange cake is simply one of my top favorite, mainly because the cake is the fluffiest, moist and fragrant you can get. It’s so easy to make and perfect for the upcoming winter.

Orange, Coconut and Semolina Cake 

Photo: Natalie Levin



Orange, Coconut and Semolina Cake 

2 loaf pans

For the cake:
4 large eggs, separated
150 grams (3/4 cup) sugar
140 grams (1 cup) all-purpose flour
200 grams (1 cup) semolina
100 grams (1 cup) shredded coconut
10 grams (2 tsp.) baking powder
1 tsp. vanilla extract
150 grams (3/4 cup) vegetable oil
240 ml. (1 cup) freshly squeezed orange juice
Zest of 2 oranges

For the syrup:
240 ml. (1 cup) water
150 grams (3/4 cup) sugar
2-3 tbsp. lemon or orange juice

Preparation:

  1. Preheat oven to 175c degrees.
  2. In an electric mixer bowl, whip egg whites with sugar until you get a fluffy soft meringue.
  3. In a separate bowl, mix flour, semolina, coconut, baking powder and vanilla.
  4. Add in the egg yolks, oil, orange juice and zest, and mix just until incorporated.
  5. Add the meringue and fold gently, just until incorporated.
  6. Transfer the batter into 2 greased loaf pans and bake for about 30-35 minutes, or until golden brown and a toothpick comes out with moist crumbs.
  7. Cool slightly at room temperature and in the meantime, make the syrup.
  8. Syrup: In a small pot put water, sugar and lemon juice and bring to a boil.
  9. Cook for 2-3 minutes after boiling and remove from heat.
  10. Pour the syrup over the cake generously. Cool completely.
  11. Before serving, garnish with some powdered sugar.

Notes:

  • Keep the cake in the refrigerator for up to 5-6 days.
  • Serve the cake at room temperature.
  • Sprinkle powdered sugar just before serving, otherwise it is simply absorbed by the cake.

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