Middle Eastern Basbousa with Coconut
Treat yourself to the sweet, aromatic flavors of this Middle Eastern Basbousa with Coconut! This classic semolina cake is soft, moist, and perfectly soaked in a fragrant sugar syrup, with a delicate hint of coconut in every bite.
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
Instructions
- Preheat oven to 180°C (350°F). Grease a square or rectangular baking dish.
- 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.
- In a large bowl, mix semolina, coconut, sugar, baking powder, baking soda, and salt.
- Add yogurt and melted butter. Mix gently until a thick, uniform batter forms.
- Spread batter evenly into prepared baking dish.
- Score the surface into diamond or square shapes and place an almond in the center of each piece.
- Bake for 30–35 minutes until golden brown.
- Remove from oven and immediately pour warm syrup evenly over the hot cake.
- Allow basbousa to cool completely and absorb syrup before serving.