Ingredients:
2 cups coarse semolina
1 1/2 cups caster sugar
500 ml natural yoghurt
1/2 cup desiccated coconut
3 tablespoons margarine or 3 tablespoons butter
1 teaspoon baking powder
2 cups boiling water
1 teaspoon lemon juice
Directions:
Cream together semolina and margarine.
Mix in yoghurt, 1 cup sugar, coconut, and baking soda.
Pour mix into deep baking tray.
Cook for 20 minutes at 180 degrees celcius.
When cool dissolve 1/2 cup caster sugar in two cups boiling water and lemon juice.
Boil until slightly thickened.
Pour over cooled cake.
Allow to cool.
Servings: 12
Time preparation: 10 min.
Time total: 30 min.