Name: Basbousa | Semolina Coconut Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 3 medium eggs at room temperature; ¾ cup granulated sugar (caster sugar); 1 teaspoon vanilla extract; 1 and ½ cups coarse semolina; ½ cup desiccated coconut; ½ cup thick yogurt (Greek yogurt recommended); ½ cup melted butter; ½ cup all purpose flour (plain flour); 1 teaspoon baking powder; 1 cup water; 1 cup white sugar; 1 teaspoon lemon juice; 1 teaspoon rose water; ¼ cup slivered almonds (optional, for decoration); Melted butter to grease baking tin

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Introduction

Basbousa is a delightful semolina coconut cake that’s sweet, moist, and fragrant with rose water. This traditional Middle Eastern dessert is easy to make and perfect for sharing with family and friends.

The image shows three pieces of golden-yellow, moist cake cut into squares, each topped with thin, white almond slivers. The cake has a slightly crumbly texture with a browned, crisp top layer. They are placed in a row on a dark slate serving board with scattered rose petals and almond slivers around them. The background is softly blurred with green leaves faintly visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium eggs at room temperature
¾ cup granulated sugar (caster sugar)
1 teaspoon vanilla extract
1½ cups coarse semolina
½ cup desiccated coconut
½ cup thick yogurt (Greek yogurt works well)
½ cup melted butter
½ cup all purpose flour (plain flour)
1 teaspoon baking powder
1 cup water
1 cup white sugar
1 teaspoon lemon juice
1 teaspoon rose water
¼ cup slivered almonds (optional)
Melted butter to grease baking tin

Instructions

Step 1: Preheat the oven to 180°C (350°F). Grease a 15cm x 25cm baking tin with melted butter and set aside.
Step 2: In a large bowl, whisk together the eggs, sugar, and vanilla extract until combined.
Step 3: Add the semolina, desiccated coconut, yogurt, and melted butter to the egg mixture. Whisk again until well combined.
Step 4: Place a sieve over the bowl and sift in the all purpose flour and baking powder. Fold gently into the batter. The batter should be very thick.
Step 5: Pour the batter into the greased baking tin. Level the top with a spatula, then gently shake and tap the tin to release air pockets.
Step 6: Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Step 7: While the cake bakes, prepare the sugar syrup. Combine water and sugar in a saucepan over medium heat. Stir until the sugar dissolves.
Step 8: Add lemon juice, then increase the heat and boil the mixture for 5 minutes. Remove from heat and stir in the rose water. Keep the syrup warm.
Step 9: When the cake is done, place it on a flat surface. Using a sharp knife, cut the cake into squares.
Step 10: Pour the warm sugar syrup evenly over the cut cake. Let the cake cool completely in the tin so it absorbs the syrup.
Step 11: Decorate the top with slivered almonds if using, then serve.

Tips & Variations

Use coarse semolina for better texture; fine semolina will make the cake too dense.
Add a pinch of ground cardamom to the batter for extra flavor.
Rose water adds an authentic floral note, but you can substitute with orange blossom water if preferred.
Garnish with pistachios or desiccated coconut instead of almonds for variety.
Ensure the sugar syrup is warm when poured over the cake for optimal absorption.

Storage

Store basbousa covered at room temperature for up to 3 days. For longer storage, keep it in an airtight container in the refrigerator for up to a week. Reheat slightly in the microwave or serve at room temperature to enjoy its moist texture.

How to Serve

Three square pieces of soft, moist cake with a light golden crust on top are placed in a line on a dark rectangular board. Each cake piece is topped with thin slices of white almonds that add texture. The cake layers look dense and crumbly with a light yellow color inside beneath the golden brown top layer. Around the board, there are scattered red and yellow dry flower petals and almond slices. In the background, there is a small glass bowl with fresh green leaves, all set on a dark surface that contrasts with the cakes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of yogurt?

Yes, any thick yogurt will work well. Greek yogurt is preferred for its creaminess, but regular plain yogurt can be used as a substitute.

Is it necessary to use rose water in the syrup?

Rose water provides a distinctive floral aroma that’s traditional in basbousa, but if you don’t have it on hand, orange blossom water or a splash of vanilla extract can be used instead.