Egyptian Basbousa with Coconut (Printable Page)

A moist semolina cake with coconut and almonds, finished with a fragrant sweet syrup soak.

# What You Need:

→ Basbousa

01 - 1 ½ 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 - ½ cup unsalted butter, melted (115 g)
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 (200 g)
11 - ¾ 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, desiccated coconut, baking powder, and salt until evenly blended.
03 - Add yogurt, melted butter, and vanilla extract to the dry mixture; stir thoroughly until a thick batter forms.
04 - Spread the batter evenly into the prepared baking pan. Score the surface into 12 squares or diamond shapes 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 - While baking, combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then reduce heat and simmer for 8 to 10 minutes until slightly thickened. Remove from heat, stir in rose or orange blossom water if desired, and let cool.
07 - Once baked, remove the cake from the oven and immediately pour the cooled syrup evenly over the hot surface.
08 - Allow the cake to cool completely before cutting along the scored lines. Serve at room temperature.

# Expert Advice:

01 -
  • It feels fancy and takes barely an hour, so you can impress people on a weeknight without the stress.
  • The texture is pure magic—crispy edges meeting that creamy, syrupy center where the coconut doesn't dry out the way some cakes do.
  • One tray feeds a crowd, and it actually tastes better the next day when the syrup settles in even deeper.
  • It's vegetarian, requires no special skills, and somehow always turns out golden and perfect.
02 -
  • Score deeply before baking—shallow scoring means the syrup can't reach the center and you'll have dry pockets surrounded by soggy edges.
  • Always pour syrup over hot cake, never the other way around, because the heat creates a seal that helps the whole cake absorb the syrup evenly rather than just sitting on top.
  • Don't overbake—even 2 extra minutes can turn the edges tough, so set a timer and check early because ovens vary wildly.
  • Unsweetened coconut is non-negotiable; sweetened coconut will make this cloying and thick rather than moist and balanced.
03 -
  • Wet your knife with cool water between cuts so the sticky cake doesn't drag—this single step makes the difference between neat squares and a messy pan.
  • If you can't find rose water or orange blossom water, a tiny pinch of cardamom in the syrup adds warmth instead, though it's a different direction entirely.
  • Make the batter just before baking; letting it sit too long allows the semolina to hydrate too much and the texture becomes dense rather than tender.
  • The almond in the center isn't just decoration—it softens as it bakes and adds a gentle anchor of flavor that makes each piece feel intentional.
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