How to Make
Preheat oven at 180°C. Grease a 10-inch baking pan.
In a large mixing bowl add the semolina, sugar, desiccated coconut, heavy cream, butter, vanilla essence, baking powder, eggs and salt; mix ingredients together until thoroughly combined. Pour the mixture into baking pan and layer the nuts over the mixture. Bake for about 30–35 minutes.
To prepare the syrup, combine the sugar, water and cinnamon stick in a small saucepan and bring to a boil over medium-high heat. Stir until the sugar is dissolved. Then lower the heat and leave to simmer for 20 minutes without stirring until the syrup thickens Remove from heat, stir in orange blossom, and leave to cool.
Gradually pour the cooled syrup over the hot cake. Cool, allow to rest, ideally overnight, and serve.