Café Izz' Basbousa (Middle Eastern Semolina Cake)

tahini or butter, for greasing the tin

200g caster sugar

240ml sunflower oil

240ml natural yogurt or sour cream

3 large eggs

1 tsp rosewater, orange blossom water or vanilla extract

360g medium semolina

2 tsp baking powder

1 tsp baking soda

a small pinch of salt

270g desiccated coconut

For the syrup:

300g caster sugar

240ml water

1 tbsp freshly squeezed lemon juice

1 tsp rosewater or orange blossom water (optional)

To decorate:

15 blanched almonds or desiccated coconut,

dried rose petals

flaked almonds and finely chopped pistachios