Basbousa

Step 1: Preheat your oven to 350°F (175°C). Grease a baking dish with butter or cooking spray and set it aside.

Step 2: In a large mixing bowl, combine the semolina, all-purpose flour, desiccated coconut, granulated sugar, melted butter, milk, baking powder, and vanilla extract. Mix well until all the ingredients are thoroughly combined.

Step 3: Pour the cake batter into the greased baking dish and spread it evenly using a spatula or the back of a spoon.

Step 4: Using a sharp knife, score the top of the cake diagonally to create diamond-shaped or square pieces.

Step 5: Place the baking dish in the preheated oven and bake for about 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 6: While the cake is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, and lemon juice. Bring it to a boil over medium heat, stirring occasionally until the sugar dissolves. Simmer for about 10 minutes, then remove from heat. Stir in the rose water (if using) and let the syrup cool slightly.

Step 7: Once the cake is baked, remove it from the oven and immediately pour the warm syrup over the hot cake, making sure to cover the entire surface. Allow the cake to cool completely and absorb the syrup.

Step 8: If desired, garnish the basbousa with chopped pistachios or almonds for added texture and decoration.

Step 9: Cut the basbousa into individual pieces along the scored lines before serving.

Step 10: Serve the basbousa at room temperature and enjoy!