Start with making the syrup: In a saucepan, add the sugar, water, lemon juice and bring to a boil, reduce heat and simmer for 10 minutes.

Remove from the heat, add the vanilla essence and let it cool completely.

We move to preparing the cake: Preheat the oven to 180°C.

In a deep bowl, combine the semolina flour, sugar, coconut and baking powder.

In another bowl, mix together the eggs, vanilla, yoghurt and oil.

Mix the dry and wet ingredients together till just combined.

Pour half of the mixture in a 24 cm pan. (keep the other half for later)

Bake for 15 minutes.

Make the filling while the cake is in the oven: In a pot dissolve the cornstarch in one cup of the milk, add the sugar, vanilla essence and the rest of the milk.

Place the pot over medium heat, keep stirring with a whisk until the mixture bubbles and thickens. Remove from the heat and add the Biscoff spread, stir till well combined.

Take the cake out of the oven, pour the Biscoff cream filling over the baked cake and level the surface.

Add 1 tbsp of water to the rest of the cake batter, and mix well.

Add the cake batter on top of the Biscoff cream.

Bake for an extra 20-25 minutes.

Remove from the oven and pour the cooled syrup over the cake.

Cover and let stand for 15 minutes to let it soak the syrup and cool down. Remove from the mold.

Garnish with melted Biscoff spread and Biscoff cookie crumbs.