Eggless Coconut Basbousa

Directions

1. 1
   To make sugar syrup- In a pan add 1/2 cup sugar and a cup of water. Boil till sugar melts completely and become a syrup. Remove from the flame and let it cool down completely Add rose water and orange blossom water in the syrup and keep aside
2. 2
   Cake- Take a big bowl and add semolina,dessicated coconut,baking powder,salt and sugar Mix everything properly,now add melted butter and mix again Add milk and mix to make a medium thick batter. Grease the baking tin or glass dish and put a parchment paper in it(paper is optional ,but it helps to unmold easily)
3. 3
   Level it with a spoon and keep refrigerated for minimum 3 hours or can keep overnight. Soak 10 almonds and peel and slice them into two. Remove the pan from the refrigerator only when you want to bake the cake. Cut the cake into square or diamond shape slices. Put an almond halves on each square.
4. 4
   preheat the oven at 170 degree. Bake it for about 35-40 mins or till get a nice golden crust. (Place it in the middle rack with both rod on) Check with a tooth pick,if it comes out clean then its done,but if some batter sticks on it then cook for further 10 minutes. Remove from the pan and immediately but slowly pour the sugar syrup all over the cake with the help of a spoon
5. 5
   Let the cake rest for some times (minimum 4 hours)so that it will absorb all the syrup and become soft and moist. Cut into slices and serve. You can refrigerate the left over cake and just warm it in the microwave before serving .