What you Need:

For the cake:
1 cup sugar
1 cup semolina
4 eggs
1 cup vegetable oil
1 cup all-purpose flour
1 cup plain yogurt
1 tbsps baking powder
1.5 cups dessicated coconut

For the Syrup:
3 cups sugar
3 cups water
¼ tsp fresh lemon juice
1 tbsp rose water (optional)

For the Garnish:
36 blanched and peeled almonds

How To:

1.     Preheat oven to 325F.
2.     In a large bowl, whisk sugar, eggs, yogurt and oil.
3.     Add coconut, all-purpose flour, semolina and baking powder. Mix well.
4.     Pour into a large rectangular Pyrex dish or two smaller ones.
5.     Bake for about 35-40 minutes or until done.
6.     While the cake is baking, make the syrup by cooking the sugar and water in a saucepan.
7.     It should become 1/3 of the original quantity. Add lemon juice and rose water after turning off the stove.
8.     Let the cake cool for about 20 minutes and then poke a few holes through it with a fork.
9.     Cut into 36 squares.
10.   Pour warm syrup over the cake and let the cake absorb it. Do not use all the syrup or the cake might become too soggy and sticky.
11.   Take an almond at a time and press down into each square.
12.   Once the cake has cooled completely, it’s ready to serve.

ENJOY!