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Preheat oven to 375F (190C); brush the tahini on the inside of a 10-inch (25 cm)
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round baking pan.
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Whisk together the semolina, baking powder, and sugar in a large bowl. Stir in the butter and then the milk until combined, and then fold in the coconut.
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Transfer the batter to the prepared pan and spread it out evenly; let it sit for 10 minutes.
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Score the batter into 1-inch (2.5 cm) square or diamond shapes with a sharp knife, periodically dipping the knife in hot water and drying it off before continuing to score the batter; place 1 almond in the center of each diamond.
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Bake until the sides and top are golden brown, about 30 minutes. (If the sides are brown but the top isn't, you can broil the cake for a couple minutes to brown the top.)
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Once out of the oven, cut the cake along the lines you scored. Slowly pour the cooled syrup onto the hot cake. Let the cake sit at room temperature 2 hours to absorb the syrup before serving.