Semolina Coconut Cake with Orange and Rose Water
This elegant cake is soaked in a fragrant lemon syrup, perfumed by flower waters. The garnish is candied rose petals sprinkled with toasted coconut.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Springform pan
- Microplane
- Fine-mesh sieve
- Pastry brush
- Cooling rack
- Saucepan
- Oven
- Stove
- Parchment paper
- Mixing bowl
- Whisk
- Spatula
- Toothpick
- Baking sheet
- Skillet
- Serving platter
- Measuring cup
- Measuring spoon
- Refrigerator
- Aluminum foil
Ingredients
- 1 cup (7 oz.) granulated sugar
- Finely grated zest of 2 lemons
- 1⁄2 cup fresh lemon juice
- 1⁄4 cup orange blossom water, preferably Carlo
- 2 tbsp. rose water, preferably Carlo
- 1 cup vegetable oil, plus more
- All-purpose flour, for dusting
- 2 1⁄2 cups (14 1/2 oz) fine semolina
- 1 cup desiccated coconut
- 2 tsp. baking powder
- 1 tsp. kosher salt
- 1 (14-oz.) can sweetened condensed milk
- 1 tsp. vanilla extract
- 2 large eggs, plus 1 egg white
- Petals from 2 organic pink roses
- 1 cup superfine sugar
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