Aunt Zaneb s Semolina Cake

2 teaspoons tahini, divided

3 cups semolina flour

1 cup white sugar

1 cup unsweetened shredded coconut

¼ cup butter

2 cups plain yogurt

4 teaspoons baking powder

¼ teaspoon baking soda

2 ½ cups water

2 cups white sugar

Preheat oven to 400 degrees F (200 degrees C). Smooth 1 teaspoon of tahini over the bottom of an 8-inch baking pan.

Mix semolina flour, 1 cup sugar, coconut, and butter together in a bowl.

Mix yogurt, baking powder, and baking soda together in a bowl; stir until bubbly. Pour into the semolina mixture; combine batter well using your hands.

Pour batter into the prepared pan; dab the remaining 1 teaspoon tahini on top.

Bake in the preheated oven until cake is set, 30 to 35 minutes.

Combine water and 2 cups sugar in a saucepan over high heat. Bring to a boil; stir to dissolve sugar. Remove from heat and allow to cool slightly. Pour 1/2 cup of syrup over the baked cake.