Start by making the syrup by mixing all of the ingredients for it and boiling for 5 min., then leave it to cool completely.
Mix the sifted flour, wheat semolina, baking powder and raisins, stir.
In a bowl, whip the eggs with the sugar, add the oil, yoghurt, vanillas, while beating the mixture for 1-2 min. after adding each subsequent ingredient.
Add in the dry ingredients gradually, while stirring with a spatula.
Pour the mixture into a rectangular oven dish, which you've oiled lightly and sprinkled with flour. Bake at 356°F (180 °C) for 35-40 min.
Cut the hot cake into pieces of the desired size, then pour the cold syrup over it right away. Smear it with the jam and sprinkle with coconut flakes.
It's an incredibly tasty, yet somewhat forgotten cake, dug up from the old recipe books.