First, make the syrup: In a saucepan, combine the water and sugar and bring to a boil. Squeeze in the juice of half a lemon and let it simmer until the sugar is fully dissolved.

Preheat the oven to medium heat (about 350°F/180°C).

In a large bowl, beat the eggs with the sugar and vanilla until well combined and creamy.

Add the yogurt and vegetable oil to the mixture and stir well until the sugar is fully dissolved. Then add the semolina flour and shredded coconut and mix.

Add the all-purpose flour and baking powder to the mixture, sifting them together, and continue mixing until smooth.

Grease a medium round or rectangular baking pan with oil. Pour in the cake batter and bake for about 30 minutes, or until the top is golden brown and a toothpick comes out clean.

Note: You can adjust the amount of syrup to your taste—use less or more as you prefer.