Cornmeal, Coconut, & Marmalade Cake

I could not resist testing out this Semolina, Coconut, and Marmalade Cake recipe when I stumbled upon it in the Jerusalem cookbook.  I though that it would be a stellar way to showcase the Ginger Marmalade I made a couple of weeks ago.  I swapped out the semolina flour for cornmeal because that was what I had on hand, and this recipe kind of reminded me of a lemon cornmeal cake I have baked in the past.  What I ended up with, was a lovely cross between a cornbread and a quick bread.  Don’t knock it until you try it.

Cornmeal, Coconut, & Marmalade Cake

Recipe makes 2 loaf sized cakes.


  • 3/4 cups Canola Oil
  • 1 cup Orange Juice + 3/4 cup Orange Juice (for glazing)
  • 1/2 cup Orange Marmalade
  • 4 Eggs
  • Zest from 1 Orange
  • 3/4 cup shredded Coconut (I used sweetened coconut since that was what was easily found at the grocery and omitted any additional sugar, but if you use unsweetened coconut you might want to consider adding the 1/3 cup of sugar found in the original recipe.)
  • 1 cup Flour
  • 3/4 cup Cornmeal
  • 2 tbsp ground Almonds (optional)
  • 3/4 cup Sugar (for glaze)
  • Greek Yogurt for serving (optional)


  1. Preheat the oven to 350 F / 180 C.
  2. Grease two loaf pans, and line them with parchment paper.  This will help you lift the loafs out of the pan after they have been drenched in a syrupy glaze.
  3. Whisk together the wet ingredients until the marmalade dissolves into the rest.
  4. Combine the dry ingredients.  Remember that the 3/4 cup of sugar is for the glaze, and it should not be added at this time.
  5. Add the wet ingredients to the dry ones, and combine thoroughly.
  6. Split and pour the batter evenly between two greased loaf pans.
  7. Bake for 45 – 60 minutes.  Preform the toothpick test to make sure that your cakes are done.
  8. A few minutes before you pull your cakes from the oven, combine the 3/4 cup orange juice and 3/4 cup sugar.  If you find the orange flavoring to be a bit much, you can swap out the orange juice for water and a tsp of vanilla extract.
  9. Once the cakes have been removed from the oven, and while they are still warm, brush the cakes with the orange juice and sugar mixture.  The glaze will melt and absorb slightly into the cake giving the cakes a nice shine and thin sugary crust.
  10. Keep brushing the cakes every few minutes until the glaze is all used up.

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