Coconut Basbousa
A fragrant, syrup-soaked semolina cake infused with shredded coconut that offers the perfect balance of texture and sweetness.
Ingredients
- •2 cups fine semolina (350g)
- •1 cup desiccated coconut (80g)
- •1/2 cup granulated sugar (100g)
- •1/2 cup melted unsalted butter (115g)
- •1 cup plain yogurt (240g)
- •1 teaspoon baking powder
- •1/2 teaspoon vanilla extract
- •1 cup granulated sugar (for syrup)
- •3/4 cup water (for syrup)
- •1 tablespoon lemon juice
- •1/4 cup blanched almonds (for garnish)
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch square baking pan with butter.
- 2
In a large mixing bowl, combine the semolina, shredded coconut, sugar, and baking powder.
- 3
Stir in the melted butter, yogurt, and vanilla extract until the mixture is well combined and smooth.
- 4
Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
- 5
Use a knife to score the top of the cake into diamond or square shapes, pressing an almond into the center of each piece.
- 6
Bake for 30 minutes or until the edges are golden brown and the top is firm to the touch.
- 7
While the cake bakes, prepare the syrup by boiling the sugar, water, and lemon juice in a small saucepan for 5 minutes, then let it cool.
- 8
As soon as the cake comes out of the oven, pour the cooled syrup evenly over the hot cake, ensuring it reaches the edges.
- 9
Allow the cake to cool completely at room temperature to absorb the syrup before serving.
💡 Chef tips
- Ensure the syrup is cool when pouring over the hot cake to prevent the semolina from becoming gummy.
- You can substitute the butter with melted coconut oil to enhance the tropical flavor profile.
- Store the leftovers in an airtight container at room temperature for up to 3 days to keep the cake moist.
✅ How it should turn out
The finished Basbousa should be golden-brown, glistening with syrup, and have a moist, crumbly texture with a rich, toasted coconut aroma.