Coconut Basbousa
A moist, semolina-based Middle Eastern cake infused with fragrant coconut and soaked in a sweet, floral syrup.
Ingredients
- •1 1/2 cups fine semolina (250g)
- •1 cup shredded unsweetened coconut (80g)
- •1/2 cup granulated sugar (100g)
- •1/2 cup melted pareve margarine or coconut oil (115g)
- •1 cup plain soy yogurt or coconut 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 teaspoon rose water or orange blossom water
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking pan.
- 2
In a large mixing bowl, combine the semolina, shredded coconut, sugar, and baking powder.
- 3
Add the melted margarine and yogurt to the dry ingredients, stirring until just combined into a thick batter.
- 4
Spread the batter evenly into the prepared baking pan and smooth the top with a spatula.
- 5
Using a sharp knife, score the top of the batter into diamond or square shapes, pressing halfway through the depth of the cake.
- 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, combine sugar, water, and lemon juice in a small saucepan; boil for 5 minutes, then stir in the rose water and remove from heat.
- 8
As soon as the cake comes out of the oven, pour the cooled syrup evenly over the hot cake, allowing it to soak into the scored lines.
- 9
Let the cake cool completely before serving to allow the semolina to absorb the syrup fully.
💡 Chef tips
- For a professional touch, press a whole blanched almond into the center of each diamond shape before baking.
- Ensure the syrup is cooled before pouring it over the hot cake to prevent the texture from becoming gummy.
- Store the cake in an airtight container at room temperature for up to 3 days; it actually tastes better the next day once the flavors have melded.
✅ How it should turn out
The finished Basbousa should have a beautiful golden-brown crust, a tender, slightly grainy texture, and a sweet, aromatic flavor profile with a distinct coconut finish.