Egyptian Basbousa Coconut (Printable)

A moist semolina cake featuring coconut and almonds, soaked in a fragrant syrup.

# Ingredient List:

→ Basbousa

01 - 1 1/2 cups fine semolina
02 - 1 cup granulated sugar
03 - 1 cup unsweetened desiccated coconut
04 - 1 cup plain yogurt
05 - 1/2 cup unsalted butter, melted
06 - 1 teaspoon baking powder
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon salt
09 - 12 whole blanched almonds for garnish

→ Syrup

10 - 1 cup granulated sugar
11 - 3/4 cup water
12 - 1 teaspoon lemon juice
13 - 1 teaspoon rose water or orange blossom water (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Grease a 9x9 inch baking pan with butter or tahini.
02 - Combine semolina, sugar, coconut, baking powder, and salt in a large bowl and mix evenly.
03 - Add yogurt, melted butter, and vanilla extract to the dry mixture and stir until a thick batter forms.
04 - Spread the batter evenly in the prepared pan. Score the surface into 12 squares or diamond shapes and place an almond on each piece.
05 - Bake for 30 to 35 minutes until golden and a toothpick inserted into the center comes out clean.
06 - While baking, bring sugar, water, and lemon juice to a boil in a saucepan. Simmer for 8 to 10 minutes until slightly thickened. Remove from heat and stir in rose or orange blossom water if desired. Let cool.
07 - Remove cake from oven and immediately pour the cooled syrup evenly over the hot basbousa.
08 - Allow to cool completely, then re-cut along scored lines and serve.

# Expert Advice:

01 -
  • The cake stays impossibly moist for days, getting better as the syrup settles in.
  • It requires just basic ingredients and minimal skill, yet tastes like you spent hours fussing.
  • One pan, one simple technique, and you've got a dessert that impresses everyone at the table.
02 -
  • Pouring cool syrup over hot cake is non-negotiable; this step is what separates soggy disappointment from that perfect, moist crumb everyone loves.
  • Don't skip the pre-baking score lines; they act as a map and prevent the cake from shattering when you cut it after it's baked.
  • Unsweetened coconut matters because the syrup already adds plenty of sweetness, and sweetened coconut will push it over the edge.
03 -
  • Use ghee instead of butter if you can find it; it adds a richness and authenticity that elevates the whole dessert.
  • Chill the syrup before pouring so it doesn't cook the surface of the cake and create an overly soft exterior.
Go Back