Coconut and Semolina Tray Bake
ready in 1 hr 15 min.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4. Warm the butter and beat with the yoghurt, eggs, sugar and vanilla sugar until foamy. Mix the semolina with the baking powder and stir in.
Line the base of a small baking dish (25 x 25 cm) with baking parchment and grease the sides. Turn the mixture into the baking dish and smooth the top. Bake in the oven for 45 minutes.
For the glaze, put the sugar, water and lemon juice into a pan, boil for 2 minutes and pour over the cake while still hot. Cut into small squares or triangles and sprinkle with coconut before serving.