Egyptian Basbousa Coconut (Printable)

Moist semolina cake enhanced with coconut and almonds, soaked in a fragrant syrup.

# What You'll Need:

→ 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 - In a large bowl, combine semolina, sugar, coconut, baking powder, and salt. Mix thoroughly.
03 - Add yogurt, melted butter, and vanilla extract to the dry mixture. Stir until a thick batter forms.
04 - Spread the batter evenly into the prepared pan. Score the surface into 12 squares or diamonds and place an almond in the center of each piece.
05 - Bake for 30 to 35 minutes until golden brown and a toothpick inserted in the center comes out clean.
06 - Meanwhile, combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer 8 to 10 minutes until slightly thickened. Remove from heat, add rose or orange blossom water if desired, and let cool.
07 - Remove cake from oven and immediately pour cooled syrup evenly over the hot basbousa.
08 - Allow the cake to cool completely, then cut along the scored lines and serve.

# Expert Advice:

01 -
  • The texture is uniquely moist and grainy, nothing like regular cake, with coconut adding a gentle chew that keeps you reaching for another piece.
  • It comes together in one bowl with no mixer required, so cleanup is quick and you can focus on the aroma filling your kitchen.
  • The syrup sinks into every crevice while the cake is hot, creating pockets of sweetness that make each bite different from the last.
02 -
  • Always pour cooled syrup over hot cake, never the other way around, or the texture turns soggy and the syrup won't absorb properly.
  • Score the cake deeply before baking so the syrup can flow into the cuts, this ensures every bite is evenly sweetened and prevents a dry center.
  • If your syrup crystallizes as it cools, just reheat it gently with a splash of water and it will smooth out again.
03 -
  • Use a serrated knife dipped in hot water to cut clean squares without dragging the syrup, wipe the blade between cuts for the neatest edges.
  • If you can't find rose or orange blossom water, a tiny splash of almond extract in the syrup works surprisingly well and adds a subtle depth.
  • Let the batter rest for five minutes before spreading it in the pan, this allows the semolina to hydrate slightly and the texture becomes even more tender.
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