Grease a ring cake tin (approx. 22 cm Ø; approx. 2.5 l capacity) well and dust with flour. Put the crème fraîche in a bowl. Wash the crème fraîche cup, dry well and use as a measuring cup.
Vanilla sugar, 1 1⁄2 Place a cup of sugar, 1 pinch of salt and eggs in a bowl. Whip until thick and creamy with the whisk of the mixer. Add oil and crème fraîche and stir in.
Mix flour, semolina, grated coconut and baking powder. Add to the cream-fraÎche mixture and stir in.
Fill the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 50 minutes (if necessary, cover with aluminium foil after approx. 35 minutes). Leave to cool in the mould for approx. 20 minutes.
For the syrup, squeeze lemons, measure out approx. 160 ml juice. Boil up 1 cup of sugar and lemon juice. Simmer for 2-3 minutes. Turn the cake out of the tin onto a cake plate or a large plate.
Prick more often with a wooden skewer. Drip hot syrup slowly and evenly over the cake.