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Coconut and Semolina Cake (Basboussa)

المقادير butter for greasing pan   1 c. sugar   1 c. coconut flakes   2 c. semolina   1 c. melted butter   1 c. milk   1/2 tbsp. plain yogurt   1/2 c. slivered almonds   1/2 c. chopped hazelnuts   Semolina cake:

Sugar syrup: 1 c. water 1 c. sugar 2 tbsp. lemon juice
طريقه التحضير
		1. Preheat oven to 350°F. Coat a 9
		13-inch baking pan with butter. Set
		aside.
		2. Mix sugar, coconut, and semolina in
		a large bowl.
		3. In a large saucepan, bring the butter
		and milk to a boil.
		4. Remove from heat and add the
		semolina mixture to the milk and
		butter. Mix well.
		5. Add the yogurt, almonds, and
		hazelnuts and mix well.
		6. Pour mixture into prepared baking
		pan and bake for 30 to 40 minutes,
		until cake is golden yellow.
		7. While cake is baking, prepare
		syrup. Place all ingredients in a
		small saucepan and bring to a boil.
		8. Reduce heat and simmer for 15
		minutes, stirring occasionally.
		9. Remove from heat and cool.
		10. Remove cake from oven and soak
		with the cooled sugar syrup.
Preparation time: 25 minutes Cooking time: 60 minutes Serves 8 to 10