1. Preheat oven to 180°C (350°F). Grease a square baking dish.
2. In a large bowl, mix semolina, coconut, sugar, baking powder, yogurt, oil, and vanilla until well combined.
3. Pour batter into the baking dish and smooth the surface.
4. Score the top into squares and place one almond in the center of each square.
5. Bake for 30–35 minutes until golden.
6. Meanwhile, make the syrup: simmer water, sugar, and lemon juice for 8–10 minutes until slightly thickened. Add rose water if using.
7. Once the cake is out of the oven, immediately pour the warm syrup over the hot cake. Let it absorb fully before slicing.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 9–12
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