Egyptian Basbousa Coconut (Print)

Moist Egyptian semolina cake blended with coconut and almonds, soaked in sweet fragrant syrup for a delightful treat.

# What You Need:

→ Basbousa

01 - 1 1/2 cups fine semolina (225 g)
02 - 1 cup granulated sugar (200 g)
03 - 1 cup unsweetened desiccated coconut (100 g)
04 - 1 cup plain yogurt (240 g)
05 - 1/2 cup unsalted butter, melted (115 g)
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 (200 g)
11 - 3/4 cup water (180 ml)
12 - 1 teaspoon lemon juice
13 - 1 teaspoon rose water or orange blossom water (optional)

# Steps:

01 - Preheat oven to 350°F. Grease a 9x9 inch baking pan with butter or tahini.
02 - In a large bowl, mix semolina, sugar, coconut, baking powder, and salt until evenly combined.
03 - Incorporate yogurt, melted butter, and vanilla extract into dry mixture; stir until a thick batter forms.
04 - Spread batter evenly in prepared pan. Score into 12 squares or diamonds and place an almond at the center of each piece.
05 - Bake for 30 to 35 minutes until the cake is golden brown and a toothpick inserted into the center comes out clean.
06 - While baking, combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer 8 to 10 minutes until syrup thickens slightly. Remove from heat, stir in rose or orange blossom water if desired, and cool.
07 - Immediately after baking, pour the cooled syrup evenly over the hot cake to soak.
08 - Allow the cake to cool completely before cutting again along scored lines. Serve at room temperature.

# Top Tips:

01 -
  • The coconut makes it impossibly tender, and the syrup soak transforms it into something between cake and candy.
  • It tastes even better the next day when the flavors settle, so you can actually make it ahead without stress.
  • One pan, simple ingredients you probably have, and it impresses everyone—even people who think they don't like coconut.
02 -
  • Pour the syrup when the cake is hot and the syrup is cool—this matters more than anything else, because hot cake absorbs the syrup differently than cold cake, creating that signature texture.
  • Don't skip the scoring step before baking; trying to cut it afterward leads to crumbles and frustration, and scored lines guide the syrup exactly where it needs to go.
03 -
  • Make it a day ahead if you can—the flavors settle overnight and the cake actually improves, making this perfect for entertaining.
  • Keep the pan covered loosely after cooling to prevent it from drying out, and it stays fresh for almost a week at room temperature.
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