In a bowl, mix the semolina, coconut, vanilla, and baking powder well. In another bowl, mix the wet ingredients and add them to the previous mixture. Pour the mixture into a baking pan or oven-safe skillet greased with oil and a little flour. Bake in the oven, cooking the bottom first. Before the top is fully cooked, cut into squares with a knife and let it finish baking.

Prepare the syrup by cooking the sugar, water, and lemon juice. Let it cool to room temperature, then pour it over the hot basbousa. Garnish with shredded coconut, or you can spread jam on top and decorate with peeled almonds.