Egyptian Basbousa Coconut (Printable)

Moist semolina cake from Egypt featuring coconut, almonds, and fragrant syrup, perfect for tea time or celebrations.

# What You'll Need:

→ Basbousa

01 - 1 ½ cups fine semolina
02 - 1 cup granulated sugar
03 - 1 cup unsweetened desiccated coconut
04 - 1 cup plain yogurt
05 - ½ cup unsalted butter, melted
06 - 1 teaspoon baking powder
07 - 1 teaspoon vanilla extract
08 - ¼ teaspoon salt
09 - 12 whole blanched almonds

→ Syrup

10 - 1 cup granulated sugar
11 - ¾ cup water
12 - 1 teaspoon lemon juice
13 - 1 teaspoon rose water or orange blossom water (optional)

# How-To Steps:

01 - Preheat the oven to 350°F. Grease a 9x9 inch baking pan with butter or tahini.
02 - Combine semolina, sugar, desiccated coconut, baking powder, and salt in a large bowl. Stir until evenly distributed.
03 - Add yogurt, melted butter, and vanilla extract to the dry mix. Stir thoroughly until a thick batter forms.
04 - Spread the batter evenly in the prepared pan. Score the surface into 12 squares or diamonds, placing an almond in the center of each piece.
05 - Bake for 30 to 35 minutes until the cake turns golden and a toothpick inserted in the center comes out clean.
06 - While baking, combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 8 to 10 minutes until slightly thickened. Remove from heat, add rose or orange blossom water if using, and cool.
07 - Immediately after removing the cake from the oven, pour the cooled syrup evenly over the hot cake.
08 - Allow to cool completely, then cut again along the scored lines and serve.

# Expert Suggestions:

01 -
  • It feels fancy and layered but comes together in about an hour, making you look far more impressive than the effort requires.
  • That moment when hot syrup meets warm basbousa and soaks in is pure satisfaction, and the texture stays perfect for days.
02 -
  • Pouring the syrup while the cake is still hot and the syrup is cool is non-negotiable—this temperature contrast is what makes basbousa absorb the syrup into every layer instead of staying dry or becoming soggy.
  • Don't skip scoring before baking or you'll end up with cracks instead of clean breaks, and the almond placement matters more than it seems because it helps define each piece.
03 -
  • Sifting the semolina before mixing ensures there are no lumps and the texture stays perfectly even throughout the whole pan.
  • If you can't find rose water, a tiny squeeze of lemon zest or a pinch of orange zest stirred into the syrup creates a similar brightness without the floral note.
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