Egyptian Coconut and Date Semolina Cake

Preheat your oven to 350°F/175°C. Lightly grease a 9-inch round baking pan.

In a large bowl, combine the semolina, shredded coconut, 1/2 cup granulated sugar, baking powder, and salt. Mix well.

Add the melted butter and yogurt to the dry ingredients. Mix until just combined; do not overmix. Gently fold in the chopped dates.

Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the syrup: In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes. Remove from heat and stir in the orange blossom water.

Once the cake is out of the oven, immediately pour the warm syrup evenly over the hot cake. Let the cake cool completely before serving, allowing it to absorb all the syrup.