Name: Orange Coconut Semolina Cake
Cook time: 3600 s
Total time: 3600 s
Yield: 16 pieces
Ingredients: For the cake:; 240 gr orange juice (freshly squeezed); 240 gr oil (olive, coconut or canola); 220 gr sugar; 130 gr semolina flour; 120 gr AP flour; 75 gr shredded coconut; 10 gr baking powder; 4 pasture raised eggs; For the syrup:; 150 gr orange juice (freshly squeezed); Shredded coconut (optional)

BENGINGI

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Orange Coconut Semolina Cake

cook:

1 h 0 min

0.0

(20)

This cake is incredibly addictive, probably one of the most tempting cakes I've ever baked. I mean, picture this: a soft and crumbly semolina cake, drenched in freshly squeezed orange juice, and topped with a generous sprinkle of shredded coconut. Are you kidding me? This is the kind of cake that makes you want to start your day with a slice and a steaming cup of tea. What's truly fantastic about it is that the sweetness is perfectly subtle, so you won't need to wrestle with guilt when you reach for another piece (although good luck stopping at just one!). And the best part? It's a breeze to make. Everything comes together in one bowl, and in no time, you're pouring the batter into the cake pan. Plus, it's ready to devour in just one hour from start to finish. So, what are you waiting for? Time to indulge in this delightful treat!

Picture for Orange Coconut Semolina Cake

16 pieces

original

metric

Ingredients

For the cake:

240 gr orange juice (freshly squeezed)

240 gr oil (olive, coconut or canola)

220 gr sugar

130 gr semolina flour

120 gr AP flour

75 gr shredded coconut

10 gr baking powder

4 pasture raised eggs

For the syrup:

150 gr orange juice (freshly squeezed)

Shredded coconut (optional)

Directions

Step 1

Preheat your oven to 340F or 170C.

Step 2

In a bowl, add the eggs and sugar. Whisk for 5 min until you get an airy batter with a light color. You can use a stand mixer with a whisk attachment as well.

220 gr sugar

4 pasture raised eggs

Step 3

Add the oil and the orange juice and whisk until combined.

240 gr oil (olive, coconut or canola)

240 gr orange juice (freshly squeezed)

Step 4

Add the dry ingredients on top of the wet ingredients: AP flour, semolina flour, shredded coconut and baking powder. Fold until combined, make sure there are not flour lumps in the batter. To avoid the lumps you can use a whisk but pay attention not to over whisk as it can result in a dense cake.

120 gr AP flour

130 gr semolina flour

75 gr shredded coconut

10 gr baking powder

Step 5

Pour the batter into a 9X9 squared cake pan lined with a parchment paper.

Step 6

Bake for 45-50 min or until the cake passes the toothpick test.

Step 7

Once fully baked, remove the cake from the oven and pour the orange juice right on top, make sure you pour it evenly on the cake. Then sprinkle shredded coconut on top.

150 gr orange juice (freshly squeezed)

Shredded coconut (optional)

Step 8

YASSS!

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