Syrup-soaked Sweet Semolina Cake with Coconut

First, prepare the syrup: In a small saucepan, combine water, granulated sugar (for syrup), and lemon juice. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes until slightly thickened. Remove from heat and stir in the orange blossom water. Let it cool slightly while you prepare the cake.

Preheat your oven to 180°C. Lightly grease a 20x20 cm square baking dish or a similar sized round dish with butter or oil.

In a large bowl, whisk together the fine semolina, desiccated coconut, granulated sugar (for cake), and baking powder until well combined.

In a separate bowl, combine the plain yogurt, melted unsalted butter, and vanilla extract. Whisk until smooth.

Pour the wet ingredients into the dry ingredients. Mix gently with a spoon or spatula until just combined. Do not overmix. Pour the batter evenly into your prepared baking dish.

Bake for 25-30 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. The cake should feel firm to the touch.

Immediately upon removing the hot cake from the oven, slowly and evenly pour the warm syrup over the entire surface of the cake. You will hear a sizzling sound as the cake absorbs the syrup.

Let the Basbousa cool completely in the dish, allowing it to fully absorb the syrup. Once cooled, cut into diamond or square shapes and serve. Garnish with extra coconut if desired.