Egyptian Basbousa Coconut (Printer View)

Moist semolina cake with coconut, almonds, and fragrant syrup. A sweet Egyptian delight for any occasion.

# Components:

→ 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 for garnish

→ 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)

# Method:

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 blended.
03 - Add yogurt, melted butter, and vanilla extract to dry mix, stirring until a thick batter forms.
04 - Spread batter evenly into 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 golden brown and a toothpick inserted 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, stir in rose or orange blossom water if using, and cool.
07 - Remove the hot cake from the oven and immediately pour the cooled syrup evenly over it.
08 - Allow the cake to cool completely, then re-cut along the scored lines before serving.

# Expert Advice:

01 -
  • It's deceptively simple to make, yet tastes like you spent hours in the kitchen.
  • The contrast between the moist, tender cake and the delicate almond on top never gets old.
  • One batch fills your kitchen with a scent that lingers for hours and somehow makes everything feel special.
02 -
  • Pour the syrup over hot cake, not cold—the temperature difference allows the cake to drink it in properly, creating that signature moist texture.
  • Don't skip the lemon juice in the syrup; it prevents the whole thing from tasting one-dimensional and actually enhances the coconut flavor.
03 -
  • Don't skip prepping your pan—basbousa should release cleanly, which happens when your surface is well-greased and your cake has proper space.
  • If your syrup seems too thin after simmering, let it cool naturally; it will thicken as it cools, and you want it pourable but not runny when you pour it over the hot cake.
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