Egyptian Date and Coconut Basbousa

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, yogurt, melted butter, and baking powder. Mix until just combined; do not overmix.

Gently fold in the finely chopped pitted dates into the semolina mixture.

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 water and 1/2 cup granulated sugar. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes until the sugar dissolves and the syrup slightly thickens. Remove from heat and stir in the rosewater.

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 cake cool completely in the pan before slicing and serving. This allows the syrup to fully absorb and the cake to set.