Egyptian Coconut Cake

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Preparation time: 15 mn
Cook time: 35 mn
Total time: 50 mn

1 cup medium semolina
1 cup all purpose flour
1 cup sweetened coconut flakes+ more for sprinkling
1 cup melted butter
½ cup granulated sugar
½ cup half and half
½ cup milk
2 ts baking powdered
For the syrup
2 1/2 cups water
1 3/4 cups sugar
1Ts orange blossom water

1- First of all, we need to prepare the syrup , by putting all the ingredients in a pan over high heat. Bring to boil, then reduce the heat to medium and let simmer for 15 mn.Turn off the heat then add the orange blossom water and let cool.
2- Preheat oven to 350° F.
3- In a bowl, mix all the dry ingredients.
4- In another bowl, mix all the wet ingredients and pour the batter in the first bowl with the dry ingredients.
5- Mix everything well and pour the mixter in a non stick baking pan of about 9in x 9in if it’s a square shape or 9in diameter if it’s round.
6- Bake for about 35 mn, or until golden. You may need to put the cake in a top rake in the oven for the last 5mn to get that beautiful color.
7- Take out the cake from the oven, and pour the syrup immediately over it.
8- Let the cake absorb the syrup. Sprinkle coconut flakes over the cake and let it cool before cutting.
9- Serve.
Recipe by: LDS’s Mom

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