Beat the egg yolks with 2/3 of the sugar until the mixture is light and fluffy. In a separate bowl, beat the egg whites with the remaining sugar until stiff peaks form, then fold half of the meringue into the yolk mixture.

Add the semolina, flour, and coconut. Gently fold in the remaining meringue and mix until combined.

Pour the batter into a greased and floured 9-inch (22 cm) baking pan. Bake in a preheated oven at 340°F (170°C) for 20-25 minutes.

Remove from the oven and let cool. Prepare the syrup by boiling the sugar, water, and lemon for 3 minutes after it starts boiling. Pour the hot syrup over the revani and sprinkle with shredded coconut.