Egyptian Basbousa with Coconut and Dates

Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.

In a large bowl, combine the semolina, shredded coconut, chopped dates, 1/2 cup granulated sugar, yogurt, melted butter, and baking powder. Mix until just combined; do not overmix.

Pour the batter into the prepared baking dish 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 water and 1/2 cup granulated sugar. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar dissolves. 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. The cake will absorb the syrup.

Let the basbousa cool completely in the dish before cutting into squares and serving.