This is one of my all-time favorite cakes—a soft, moist semolina cake soaked in fresh orange syrup, with coconut adding just the right hint of texture and flavor.
It’s the kind of simple, unfussy cake that’s perfect with your morning coffee or afternoon tea—and somehow disappears faster than anything else on the table.
Light, airy and filled with the wonderful aroma of coconut and oranges. Photo: Tal Sivan-Ziporin
– Preheat the oven to 325°F (160°C). Line two 9x5-inch loaf pans with parchment paper. – In a stand mixer fitted with the whisk attachment, beat the eggs and sugar until the mixture is light, pale, and fluffy. – Add the orange juice and oil, and beat for another minute until combined. – Add the semolina, flour, and coconut. Mix just until combined—do not overmix. (Optional: reserve about 2 tablespoons of coconut to sprinkle on top later.) – Divide the batter evenly between the pans. – Bake for about 45–50 minutes, or until the cakes are set and a toothpick inserted comes out clean. – While the cakes are baking, heat the orange juice and sugar together in a saucepan until the sugar fully dissolves. – As soon as the cakes come out of the oven, pour the syrup evenly over each cake. – Let cool completely before serving. (If you reserved coconut, sprinkle it over the cakes before dousing with the syrup.)
A wonderful semolina cake - be sure to soak it with orange syrup to keep it moist and delicate. Photo: Tal Sivan-Ziporin
Notes
– If you don’t have self-rising flour, use: 1 cup all-purpose flour + 1 teaspoon baking powder – Instead of shredded coconut, you can use: ¾ cup finely ground almonds (almond flour) – You can also bake this cake in: a 9-inch round cake pan, or a 9x13-inch rectangular pan – Don’t skip the syrup—it’s what keeps the cake moist, tender, and full of flavor
