Orange Semolina Coconut Cake

This orange semolina coconut cake has become one of my favourite things to bake. It’s soft, moist, and so full of citrus flavour, with that little nutty bite from the semolina and coconut that makes it extra special. It is the kind of bake that makes the whole house smells like sunshine.

Why you will love this recipe?

If you love cakes that are soft yet slightly textured, not too sweet, and bursting with fresh orange flavour, this one’s for you. The coconut adds a subtle chewiness, the semolina gives it that lovely crumb, and the best part? It tastes even better the next day.

Expert Tips for Best results!

• Rub the zest with sugar – This helps release the natural oils from the orange zest, giving your cake an extra burst of citrus flavour.
• Use fresh orange juice – Freshly squeezed juice makes a huge difference in taste and keeps the cake refreshing and vibrant.
• Don’t skip the syrup – Pour the cooled orange syrup over the warm cake so it soaks in perfectly, keeping it moist and flavourful.
• Use fine semolina – Fine semolina gives the cake a smooth texture, while coarse semolina can make it too grainy.
• Bake just until done – Over baking can dry out the cake, so check with a toothpick at 35 minutes and bake until it comes out clean.

How to make Orange Semolina Coconut Cake

Step 1: Mix Dry Ingredients

In a bowl, whisk together the all-purpose flour, semolina, baking powder, and salt. Make sure everything is evenly combined. Set aside.

Step 2: Infuse the Sugar with Orange Zest

In a separate large mixing bowl, add sugar and orange zest. Rub them together with your fingers until the sugar turns slightly orange and becomes fragrant this helps release the citrus oils for maximum flavour.

Step 3: Mix the Wet Ingredients

Add eggs and vanilla extract to the sugar mixture. Whisk until the mixture becomes light and fluffy.

Step 4: Add Oil, Yogurt, Orange juice

Pour in the oil, yogurt, and orange juice, and mix until well combined.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture into the wet ingredients. Gently fold everything together until just combined be careful not to overmix. Now, fold in the shredded coconut to the batter. This ensures it is evenly distributed.

Step 6: Bake the Cake

Preheat your oven to 170°C (338°F). Grease and line an 8-inch cake pan with parchment paper. Pour the batter into the pan and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the centre comes out clean.

Step 7: Prepare the Orange Syrup

While the cake is baking, make the syrup. In a small saucepan, combine orange juice, water, and sugar. Heat until the sugar fully dissolves, then remove from heat and let it cool.

Step 8: Soak the Cake

Once the cake is out of the oven, poke small holes all over with a toothpick or skewer. Pour the cooled orange syrup evenly over the warm cake and let it soak in while the cake cools.

Step 9: Garnish and Serve

Once the cake has fully cooled, garnish with extra shredded coconut if desired. Slice, serve, and enjoy your delicious Orange Semolina Coconut Cake!

Frequently Asked Questions

Do I need to use fresh orange juice?
Freshly squeezed juice gives the brightest, most natural flavour. But don’t worry if you don’t have fresh oranges , store bought juice works too and will still give you a lovely citrusy cake.

Why did my cake turn out dense or dry?
This usually happens when the batter is over mixed or the cake is over baked. Make sure not to over mix the batter and stop when all the ingredients are combined.

Can I skip the orange syrup?
The syrup keeps the cake extra moist and enhances the orange flavour, but if you prefer a less sweet finish, you can use just a little or skip it altogether. The cake will still be soft and flavourful on its own.

How should I store this cake?
Keep the cake in an airtight container at room temperature for 3–4 days. It also freezes well, wrap slices individually, freeze, and just thaw when you’re ready to enjoy.

Can I make this cake eggless?
Yes, you can. Eggs give the cake structure and richness, but you can replace each egg with ¼ cup of plain yogurt. The texture will be slightly denser but still soft and flavourful.

Watch How to Make it!

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