Egyptian Coconut Basbousa with Orange Blossom Syrup

Preheat your oven to 350°F (175°C). Lightly grease a 9x9 inch 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.

Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

While the basbousa bakes, prepare the syrup. In a small saucepan, combine 1 cup granulated sugar and 1/2 cup water. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in the orange blossom water and lemon juice.

Once the basbousa 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 pan before cutting into squares and serving. This allows the syrup to fully absorb and the cake to set.