Preheat oven at 180 degree centigrade.Grease a 9"×13" baking pan with tahini.
In a bowl beat together eggs,sugar,lemon zest and vanilla extract until light and fluffy.
Add yogurt, oil, melted butter and the flavoured waters.
In another bowl mix together semolina(fine and coarse),coconut, baking powder,baking soda and salt.
Add the wet ingredients to the dry ingredients and mix well until all the ingredients are well combined.
Pour the batter into the greased pan. Even the top out and garnish with sliced almonds.
Bake in a preheated oven for 20 to 25 minutes until golden on top and a skewer inserted in the centre comes out clean.
Remove the pan to a cooling rack.Poke a few holes in the cake and pour the cold syrup on the cake. Cover the cake with a clean towel/ cloth for 2-3 hours. Refrigerate and let the cake cool overnight in the refrigerator before slicing.
For the syrup
In a saucepan add cold water,sugar, cardamom powder and lemon juice.Boil until the sugar is dissolves completely.Turn the heat off add add the flavoured waters. Stir through and let cool completely in the refrigerator until ready to be poured over the cake.
