1 cup all purpose flour
1 cup wheat semolina
1 cup coconut (shredded)
2 tsp (flat) baking powder
4 eggs (divided into egg whites and yolks)
¾ cup sugar
1 tsp vanilla extract
1 cup orange juice
¾ cup vegetable oil
Coconut for sprinkling
Cinnamon for sprinkling
For the Syrup:
1 cup water
½ cup sugar
Squeezed juice form ½ lemon
Preheat oven to 300F (150C)
Brush cake pan with butter/oil and spread flour on it or cover with parchment paper.
In a bowl, mix dry ingredients (flour, wheat semolina, coconut, baking powder)
In a mixer bowl beat egg whites and sugar until they form stiff white foam with peaks.
In a separate bowl, mix wet ingredients (egg yolks, vanilla extract, orange juice, oil)
Combine dry ingredients with wet ingredients and mix well until combined
Add egg foam into cake mix and using a wooden spoon fold gently into the mix until fully combined.
Pour the mix into the cake pan, sprinkle with cinnamon and place in the pre-heated oven for about 30-40 minutes or until cake is golden brown and a toothpick you test it with, comes out dry. Let the cake cool.
While it’s cooling, poke a few holes using a skewer. This will allow the syrup to be absorbed better and faster.
To prepare the syrup, boil the syrup ingredients over medium heat while stirring until sugar melts.
Pour hot syrup over cool (room temperature) cake using a ladle or a big salad spoon. Make sure you pour the syrup evenly all over the cake.
To top the cake, generously sprinkle with finely shredded coconut.
*This cake is baked using an 8.5 inch round springform cake pan
**Optional – you can top the cake by sprinkling icing sugar instead of the shredded coconut