SEMOLINA CAKE WITH CREAM (BASBOUSA)

For the Cake:
1 cup semolina (fine)
1/2 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 cup plain yogurt (or milk for a lighter version)
1/4 cup melted butter (or vegetable oil)
1/2 cup desiccated coconut (optional, for added texture and flavor)
1/2 teaspoon vanilla extract
1/2 cup milk (for the cake batter)
1 egg
For the Syrup:
1 cup sugar
1/2 cup water
1 teaspoon lemon juice
1 teaspoon rose water (optional, for a traditional flavor)
For the Cream:
1 cup heavy cream (or whipped cream for a lighter version)
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan, or line it with parchment paper.

2. Prepare the Cake Batter:
In a large mixing bowl, combine the semolina, flour, sugar, baking powder, and desiccated coconut (if using). Stir these dry ingredients together until well mixed.

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