Beat the eggs with the sugar until white, add the oil, followed by the yoghurt. Mix well and gradually add the flour, baking powder and semolina. Once homogenized, pour the vanilla in and mix the walnuts in.
Pour the mixture into a greased and floured tray. Optionally, top with a few drained compote apricots. Put the cake to bake in a preheated oven at 356°F (180 °C) until browned. In a pot on the stove mix the water, sugar, vanilla and grated lemon rind. Allow the syrup to boil for 10 minutes. Allow it to cool completely.
Pour the cold syrup over the still hot cake and return it again to the turned off oven for about 5 minutes. Then remove it from the oven and leave it to cool. Cut it into pieces and serve with coconut flakes.