Grease and flour a 9"x13" brownie pan.

Preheat the oven to 325 degrees F.

In a large bowl, whisk together the semolina, flour, baking powder, and salt.

In your mixer, beat together the sugar, yogurt, eggs, and vanilla until combined.

Beat in half the semolina mixture. Add the butter and then the rest of the semolina mixture. Beat until combined.

Transfer the batter to the prepared pan. Place in oven and bake for 45 minutes or until a knife inserted in the middle of the cake comes out clean.

Remove from oven.

Place the sugar, lime juice, and ginger in a saucepan and cook over medium heat, stirring, just until the sugar has melted. Strain out the ginger pieces and set aside to cool.

Use a toothpick or a fork to poke holes in the cake all across the top.

Pour the syrup evenly over the cake. Let the cake cool completely.

Beat the heavy cream and powdered sugar until stiff peaks form.

In a separate large bowl, mix the yogurt and vanilla.

Fold the whipped cream into the yogurt mixture.

Assemble the Cake:

Spread the whipped cream yogurt topping evenly over the top of the cake.

Sprinkle the top with lime zest and/or garnish with lime wheels.

Cut and serve. from the pan or cut into squares, arrange on a platter and serve.