Semolina Orange Cake with Coconut

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If you like orange cakes – don’t miss this semolina orange cake with almonds. It’s definitely one of the most moist cakes you could ever make. It has a delicious melt-in-your-mouth moist texture, and I like to add a small mound of whipped cream at the top, which makes it a bit more festive.

You can also easily make this cake dairy free – serving it without the whipped cream at the top, and it would be a great dessert for any kind of meal. This is definitely the most delicious cake for cold winter days.

Looking for more cakes and desserts with oranges? Click here >>

Semolina Orange Cake with Coconut

Photo: Natalie Levin

Semolina Orange Cake with Coconut

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
  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.
  • 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.