Whip together the Egg whites till they get white and foamy and double in size and set aside

Cream the Sugar & Butter

Add the Egg Yolks, one at a time, beating to incorporate in between

Add a quarter of the Semolina, mix and add in another quarter

Start folding the egg whites in a tbsp or so at a time after you’ve added in almost half of the egg whites, add it the rest of the semolina and whisk it in

Add in the rest of the egg white and fold it in with a spatula

Allow the Semolina to bloom soaking in all the liquid - leave this for 2 - 8 hours for best results. If leaving this alone for longer than 2 hours, make sure to cover it

After the semolina mixture has soaked add the Coconut in

Note, if using fresh Coconut, start with 2 cups, add more and eyeball it.

Add the Rose Water & the Baking powder and mix again

Bake in a preheated oven at 350 for 30 - 45 mins

Once done, remove and allow the cake to cool

To cut it, place on a board, I like to use a ruler for consistency, just cut in one direction and then cut in another direction so you get diamond shapes.

To jazz it up and this is totally optional, Working on smaller areas, drizzle some Royal Icing, and sprinkle some sweetened desiccated coconut and also some edible Rose petals.

Add a blob of thicker Royal Icing to the centre of each diamond and add an almond half

Finally add some pieces of edible Silver leaf over the top