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1
Crack 2 eggs into a bowl and add 1/2 cup sugar. Whisk for 3-4 minutes until the mixture begins to pale.
2
Pour in 1.5 cups of milk and 1/2 cup of sunflower oil, whisking gently to combine.
3
Add 1 cup fine semolina, 1 cup unsweetened shredded coconut, and 1 cup flour (sifted), mixing well.
4
Stir in 1 tbsp vanilla extract and 1 packet (7g) of baking powder, mixing thoroughly until the batter is homogeneous.
5
Zest 1 organic orange and fold the zest into the batter, stirring to distribute evenly throughout.
6
Pour the batter into a 23 × 30 cm mold and spread evenly.
7
Bake in a preheated 180°C oven for 30 minutes.
8
Meanwhile, prepare the syrup: combine 500 ml water, 1/2 cup sugar, and 2 tbsp orange blossom water in a saucepan. Bring to a boil and simmer for 15 minutes.
9
Pour the warm syrup over the hot cake immediately after removing from the oven, allowing it to absorb. After the first pour is absorbed, add the remaining syrup and let it absorb again.
10
Cover with plastic wrap and let sit at room temperature for at least one night to allow the syrup to fully penetrate the cake.
11
The next day, cut into pieces and sprinkle lightly with shredded coconut to serve.
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