1 hr 0 min
1 hr 0 min
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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!
Whisk
Bowl
Scale
9X9 squared cake pan
Spatula
Preheat your oven to 340°F or 170°C.
In a bowl, add the eggs and sugar. Whisk for 5 minutes until you get an airy batter with a light color. You can use a stand mixer with a whisk attachment as well.
Add the oil and the orange juice and whisk until combined.
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 no 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.
Pour the batter into a 9X9 squared cake pan lined with a parchment paper.
Bake for 45-50 minutes or until the cake passes the toothpick test.
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.
YASSS!
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