Semolina Coconut Cake

This is the perfect Ramadan sweet after a large meal with coffee. The taste will remind you of basboosa yet its not as sweet. This is an easy to make cake for anytime of the year. The sweet milk gives you something creamy to bite into and will make you wonder why you do not add it in all your cake recipes.

2 tablespoons tahina
2 eggs
2 cups shredded coconut
1 cup butter, melted
1 can (397 grams) sweetened condensed milk
1 teaspoon baking powder
1 teaspoon vanilla
1 cup fine semolina

For the syrup:
1-1/2 cups sugar
1 cup water
1 teaspoon lemon juice
1 tablespoon blossom water

1.Grease a 28x24cm baking tin with the tahina. In a large mixing bowl add coconut, butter, milk, baking powder, vanilla and semolina. Mix well. Add butter and combine.

2.Pre-heat oven to 350 F. Carefully pour mixture into pan, smoothing the top. Bake for 25 minutes or until top is golden. Remove from oven and allow to cool.

3.To prepare the syrup: Add sugar and water to a saucepan. Bring to boil and simmer for 6-8 minutes. Remove from heat and stir in lemon juice and blossom water. Pour syrup atop cake allowing to soak for 15 minutes.

Yields: 8 servings