Revani (Semolina Syrup Cake)

Method

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1. 1Make the syrup first: stir the sugar and water together in a pan and bring to a boil, then simmer over medium heat for 10 minutes. Add the lemon juice, boil 1 minute more, and set aside to cool completely.
2. 2Preheat the oven to 180 °C and grease a baking dish of about 25x35 cm.
3. 3Beat the eggs and sugar with an electric mixer for 4-5 minutes, until pale, foamy and doubled in volume.
4. 4Briefly beat in the yogurt, oil, lemon zest and vanilla. Mix the semolina, flour and baking powder in a separate bowl and fold them in gently with a spatula until you have a smooth, pourable batter.
5. 5Pour into the dish and bake for 30-35 minutes, until golden on top and a toothpick comes out clean. Don't open the oven door for the first 20 minutes.
6. 6As soon as the cake comes out of the oven, cut it into squares and ladle the cooled syrup slowly and evenly over the top.
7. 7Leave at room temperature for at least 1-2 hours so it absorbs all the syrup. Sprinkle with coconut and serve.