Middle Eastern Basbousa with Coconut is a classic, syrup-soaked semolina cake that is beloved across the Middle East and beyond. Known by different names such as Hareeseh or Revani in various regions, basbousa is cherished for its moist, tender crumb and fragrant sweetness.

The combination of coarse semolina, coconut, yogurt, and butter creates a rich yet delicate texture, while the sugar syrup infused with lemon or rose gently soaks into the cake, giving it its signature softness. This dessert is simple in appearance but deeply comforting, carrying the flavors of tradition, hospitality, and celebration in every bite.

Why I Love This Recipe

I love this recipe because it is beautifully simple and incredibly reliable. There is no complicated technique involved, yet the result is always impressive. The coconut adds a subtle richness and aroma that complements the semolina perfectly, while the syrup keeps the cake moist for days. It is one of those desserts that tastes even better with time, making it perfect for sharing and gifting.

Why This Is a Must-Try Dish

This dish is a must-try because basbousa is one of the most iconic desserts of Middle Eastern cuisine. It uses pantry staples, comes together easily, and delivers a unique texture that is different from typical sponge cakes. Whether you are exploring Middle Eastern sweets for the first time or recreating a familiar favorite, this coconut basbousa is comforting, fragrant, and unforgettable.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 12 pieces
• Calories (Approx.): 240 calories per piece
• Course: Dessert
• Cuisine: Middle Eastern

Ingredients

For the Basbousa Cake

• 1 ½ cups coarse semolina
• ¾ cup desiccated coconut
• ¾ cup sugar
• 1 cup plain yogurt
• ½ cup melted butter or ghee
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Whole almonds or blanched almonds, for topping

For the Sugar Syrup

• 1 ½ cups sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 teaspoon rose water or orange blossom water

Cooking Directions

1. Prepare sugar syrup and cool slightly.
2. Mix basbousa batter until well combined.
3. Spread batter into baking dish and score.
4. Bake until golden and set.
5. Pour syrup over hot cake and allow to soak.

Step-by-Step Preparation Method

1. Preheat oven to 180°C (350°F). Grease a square or rectangular baking dish.
2. In a saucepan, combine sugar and water for the syrup. Bring to a boil, then simmer for 8–10 minutes until slightly thickened. Add lemon juice and rose water. Set aside.
3. In a large bowl, mix semolina, coconut, sugar, baking powder, baking soda, and salt.
4. Add yogurt and melted butter. Mix gently until a thick, uniform batter forms.
5. Spread batter evenly into prepared baking dish.
6. Score the surface into diamond or square shapes and place an almond in the center of each piece.
7. Bake for 30–35 minutes until golden brown.
8. Remove from oven and immediately pour warm syrup evenly over the hot cake.
9. Allow basbousa to cool completely and absorb syrup before serving.

How to Serve This Recipe

Serve basbousa at room temperature, cut along the scored lines. It pairs beautifully with Arabic coffee, mint tea, or plain milk. It is often served as part of dessert platters during gatherings and celebrations.

Recipe Tips

• Do not overmix the batter to avoid dense texture.
• Always pour syrup over hot cake for best absorption.
• Use coarse semolina for authentic texture.
• Allow resting time before serving for full flavor.
• Grease the pan well to prevent sticking.

Variations

Almond-Free Coconut Basbousa

Skip the almond topping and sprinkle extra coconut on top instead.

Cream-Filled Basbousa

Add a layer of thick cream or custard in the middle before baking.

Chocolate Coconut Basbousa

Mix cocoa powder into half the batter for a marbled effect.

Orange Basbousa

Replace lemon juice with orange juice and add orange zest to the batter.

Sugar-Free Version

Use sugar substitutes suitable for baking and syrup alternatives.

Freezing and Storage

• Refrigeration: Store basbousa in an airtight container for up to 5 days.
• Freezing: Freeze individual pieces for up to 2 months.
• Reheating: Bring to room temperature or warm slightly before serving.

Special Equipment Needed

• Mixing bowls
• Saucepan
• Baking dish
• Knife for scoring

Frequently Asked Questions

Why is my basbousa dry?
It may need more syrup or slightly less baking time.

Can I use fine semolina instead of coarse?
Yes, but texture will be softer and less traditional.

Should the syrup be hot or cold?
Warm syrup over hot cake gives best results.

Can I make basbousa without coconut?
Yes, simply replace coconut with additional semolina.

Does basbousa improve with time?
Yes, flavors develop more after resting.

Conclusion

Middle Eastern Basbousa with Coconut is a timeless dessert that showcases the beauty of simple ingredients and traditional techniques. Moist, fragrant, and gently sweet, it is perfect for celebrations or everyday indulgence. With its easy preparation and rich cultural heritage, this basbousa recipe is one you will return to again and again, sharing its comforting flavors with family and friends.