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)
Tools
Whisk
Bowl
Scale
9X9 squared cake pan
Spatula
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!
