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Semolina and Coconut Orange Cake

This following recipe for coconut 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.

It combines coconut and semolina, which make this cake unique and so delicious. This is definitely the perfect treat next to a cup of coffee or tea on a cold winter day. You just have to try it yourself 😉

Orange, Coconut and Semolina Cake 

Photo: Natalie Levin



Semolina and Coconut Orange Cake


Servings 2 loaf cake pans
Author Natalie

Ingredients

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

Instructions

  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.

Recipe 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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