Lebanese Orange and Coconut Cake recipe
I love this cake but only make it once a year because it's on my naughty list 
Note: make the Atter Syrup first and cool it
Orange and Coconut Cake
cooking time 45 minutes
Ingredients:
1/2 lb butter
1/4 cup sugar
4 eggs
1/4 teaspoon baking powder
1 cup self rising flour
1 cup semolina ( if you can't find semolina you can use 2 minute Cream of wheat)
1 1/2 cups coconut flakes
1/12 teaspoons cinnamon
1 tablespoon grated orange peel
1/2 cup walnut pieces
1/2 cup orange juice
1/4 cup white grape juice
1/2 cup blanched , slivered almonds
3 cups cold atter syrup
Directions:
Cream the butter and the sugar and gradually beat in the eggs.
Sift together baking powder, flour, and semolina. Add one cup of the coconut, then cinnamon, orange peel, and walnuts.
Using a wooden spoon begin to mix the dry ingredients into the butter mixture. Stir in the orange and grape juice. Mix well. The batter will be very thick and heavy. It's supposed to be like that.
Pour into a greased and floured 9 x 13 x 2-inch baking dish. You will have to use a spatuala to spread it evenly. Bake at 350 degrees for 45 minutes.
When cake is cooked and golden brown remove it from the oven. While it is still hot pour the 3 cups of cold Atter syrup all over it. Sprinkle toasted slivered almonds and coconut on top.
Finito
Atter Syrup Recipe
When sweetening pastries this syrup should be cold and poured over hot pastry.
Ingredients:
3 cups sugar
1 1/2 cups water
1 tablespoon fresh lemon juice
1 teaspoon orange blossom water
Mix sugar, water , and lemon juice in a pan and bring to the boil stirring constantly. Simmer on low while stirring 10 minutes. Add the orange blossom water when finished & pour into a jar.
To make it thicker boil it longer. To make it thinner add more water and reboil.
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