Steps
- Combine 1 cup of sugar, 1 cup of water, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon juice in a saucepan over medium heat. Bring to a boil, simmer over low heat for 10 minutes, and cool completely.
- Grease a 9in / 23cm round baking dish. Mix 2 cups of finely shredded unsweetened coconut, ½ cup of fine semolina, ½ cup of all-purpose flour, ½ cup of sugar, and 1 teaspoon of baking powder.
- Stir in ½ cup of whole milk and ⅓ cup of ghee. Spread in the dish with damp hands, then preheat the oven to 350°F / 175°C.
- Bake for 45 minutes, until golden brown. Pour the cooled syrup over the hot cake and leave to absorb before cutting.