Ingredients
2 cups sugar
Pinch of saffron threads
2 tablespoons fresh lemon juice
Unsalted butter, for pan
Pinch of saffron threads
1 1/4 cups whole milk, warmed
2 cups desiccated coconut
1 1/2 cups semolina flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs, room temperature
1/2 cup sugar
1/2 cup safflower oil
1 cup plain whole-milk yogurt
1/4 cup pistachios, finely chopped
Preparation
Make the syrup: In a small saucepan, combine sugar, saffron, lemon juice, and 1/2 cup water. Bring to a boil, reduce to a simmer, and stir constantly until sugar dissolves.
Make the cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch pan and line with parchment paper, leaving a 2-inch overhang on all sides; set aside.
Add saffron to milk and let steep 5 minutes. Whisk together coconut, semolina flour, baking powder, and salt in a large bowl until combined. In a separate large bowl, whisk together eggs, sugar, and oil until light and fluffy. Add milk mixture and yogurt; stir to combine. Fold in coconut mixture to incorporate.
Transfer batter to prepared pan and bake until cake is golden brown and springs back in center when gently touched, about 1 hour.
Transfer pan to a wire rack. Pour syrup over warm cake and sprinkle with pistachios. Let cake cool completely in pan on a wire rack. Using parchment overhang, remove cake from pan to a cutting board; cut into triangles using a serrated knife.
