Rose and Orange Semolina Cake

Semolina cake made with rose/orange blossom essence and yogurt. This cake has many names such as, Basbousa, Basboosa, Namoura, Tishpishti and Ravani/Revan. You can make it with almonds, pistacios, coconut as well as with dried fig. Here, we are going to make it with desiccated coconut, my most favorite flavor.

Ingredients :
 1 cup (7 oz.) granulated sugar
Finely grated zest of 2 lemons
1⁄2 cup fresh lemon juice
1⁄4 cup orange blossom water
2 tbsp. rose water
1 cup vegetable oil, plus more
All-purpose flour, for dusting
2 1⁄2 cups (14 1/2 oz) fine semolina
1 cup desiccated coconut
2 tsp. baking powder
1 tsp. kosher salt
1 (14-oz.) can sweetened condensed milk
1 tsp. vanilla extract
2 large eggs, plus 1 egg white
Petals from 2 organic pink roses
1 cup superfine sugar

Instructions :
In a medium saucepan, combine the sugar with the lemon zest and juice, the orange blossom and rose waters, and 2 cups water and bring to a boil. Reduce the heat to medium-low and cook until slightly reduced, about 15 minutes. Remove the syrup from the heat, pour through a fine sieve to remove the zest, and let cool completely.
Heat the oven to 375°. Lightly grease and flour a 9-inch springform cake pan and line the bottom with parchment paper. In a medium bowl, whisk the semolina with 3⁄4 cup coconut, the baking powder, and salt until evenly combined. In a large bowl, whisk the sweetened condensed milk with the 1 cup oil, the vanilla, and 2 eggs until smooth. Add the dry ingredients and stir to combine.
Scrape the batter into the prepared pan and bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
Transfer the cake to a rack, drizzle half the cooled syrup over the cake, and let stand until the syrup is absorbed, 30 minutes. Pour the remaining syrup over the cake and let cool. Transfer the cake to the refrigerator and chill for at least 8 hours.
Meanwhile, in a small bowl, whisk the egg white until frothy. Using a pastry brush, lightly coat the rose petals in egg white and immediately dredge in superfine sugar until well coated. Transfer the rose petals to a parchment paper-lined baking sheet and let dry at room temperature for at least 4 hours.
When ready to serve, unmold the cake, transfer to a cake stand or plate, and arrange the rose petals over the top in concentric circles. In a small skillet, heat the remaining 5 tablespoons coconut over medium and cook, tossing, until lightly browned and fragrant, about 3 minutes. Transfer the coconut to a bowl and let cool. Sprinkle the toasted coconut over the rose petals and cake before serving.