Almond Semolina Coconut Cake
A moist, fragrant North African–inspired cake that combines semolina flour with ground almonds and shredded coconut, sweetened with honey and brightened by orange juice. The tender crumb is achieved by using oil and eggs, while the combination of semolina's slight granular texture and almond flour's richness creates an irresistibly soft cake. Best served at room temperature or slightly warm, with or without a simple syrup glaze.
- Prep
- 15 min
- Cook
- 40 min
- Wait
- 30 min
- Total
- 1 hr 25 min
- Makes
- One 9-inch (23 cm) round cake (12 slices)
Steps
Before you start
- Preheat oven to 350°F (175°C) and position rack in the center
- Line a 9-inch (23 cm) round cake pan with parchment paper or butter and flour it
- Have all ingredients at room temperature for even mixing
- Zest the orange before juicing it
Mix dry ingredients
- In a medium bowl, whisk together the semolina flour, almond flour, shredded coconut, baking powder, and salt.
- Set aside.
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Ready when: Ingredients are evenly combined with no lumps of baking powder visible
Tip: Whisk the dry mixture thoroughly to distribute the baking powder evenly; this ensures the cake rises uniformly.
Combine wet ingredients
- In a large bowl, whisk together the eggs, honey, and oil until well blended and pale, about 2 minutes.
- Add the orange juice, orange zest, and vanilla extract (if using), and whisk until combined.
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Ready when: Mixture is light, well combined, and the zest is evenly distributed
Tip: Whisking the eggs and honey creates tiny air bubbles that help the cake rise and gives it a lighter crumb.
Combine wet and dry
- Pour the wet mixture into the bowl with the dry ingredients.
- Using a wooden spoon or rubber spatula, gently fold together until just combined.
- Do not overmix; a few streaks of dry ingredients are okay.
- The batter should be thick but pourable.
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Ready when: No visible streaks of flour remain; batter is smooth and uniform
Tip: Fold gently to avoid overdeveloping gluten, which would make the cake tough. Semolina cakes benefit from a tender hand.
Pour and bakeOven 350°F / 175°C
- Pour the batter into the prepared 9-inch (23 cm) round cake pan.
- Smooth the top with a spatula.
- Place in the preheated 350°F (175°C) oven and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
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Ready when: Top is golden brown; toothpick inserted in center comes out clean or with a few moist crumbs; cake springs back when lightly touched
Tip: Start checking at 35 minutes, as oven temperatures vary. The cake will continue to set as it cools, so do not overbake.
Cool in pan and turn out
- Let the cake cool in the pan for 10 minutes.
- Then run a thin knife around the edges to loosen it, and invert onto a wire rack.
- If using parchment paper, simply lift it off the cake.
- Allow the cake to cool completely to room temperature, about 20 minutes.
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Ready when: Cake is completely cooled and feels firm to the touch
Tip: Do not skip the 10-minute rest in the pan; it helps the cake firm up enough to turn out without breaking.
Good to know
Tips
- For a glazed version, make a simple syrup: dissolve ¼ cup (50 g) honey and 3 tablespoons water over low heat, then brush it warm over the cooled cake. This adds moisture and a subtle sheen.
- Toast the shredded coconut lightly in a dry skillet for 2–3 minutes before adding it to the dry ingredients to deepen its flavor.
- Leftover cake is excellent crumbled into yogurt, layered in a parfait, or toasted and served with tea.
- This cake keeps its moist texture for several days, making it ideal for meal prep or as an edible gift.
Make ahead
The cake can be baked up to 2 days ahead. Wrap it tightly in plastic wrap or foil at room temperature. It can also be frozen whole (wrapped tightly) for up to 1 month.
Storage & reheating
Room temperature (covered): up to 2 days. Refrigerator (wrapped): up to 4 days. Freezer (wrapped): up to 1 month. Thaw at room temperature for 2–3 hours before serving. Reheat gently in a 300°F (150°C) oven for 10 minutes if desired.
Substitutions
- blanched almond flour → Finely ground pistachios or hazelnut flour. Substitute 1:1 by weight. This will change the flavor profile but maintain the tender crumb and richness.
- unsweetened shredded coconut → Finely ground toasted hazelnuts or additional almond flour. Use 1 cup (100 g) of ground hazelnuts or increase almond flour to 1¾ cups (175 g). Omit if you prefer a lighter coconut flavor.
- fresh orange juice → Fresh lemon juice mixed with water (½ cup / 120 ml total) or pomegranate juice. Lemon will create a brighter, more tart cake; pomegranate adds depth. Adjust honey slightly if using pomegranate (reduce to ¼ cup / 75 g for balance).
- honey → Agave nectar or maple syrup. Use equal amounts. The cake will have a slightly different flavor and may be marginally less moist.
