Egyptian Basbousa Coconut Cake (Printable Version)

A moist semolina cake with coconut and almonds soaked in a fragrant syrup for a sweet finish.

# Ingredient List:

→ Basbousa

01 - 1 1/2 cups fine semolina
02 - 1 cup granulated sugar
03 - 1 cup unsweetened desiccated coconut
04 - 1 cup plain yogurt
05 - 1/2 cup unsalted butter, melted
06 - 1 teaspoon baking powder
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon salt
09 - 12 whole blanched almonds

→ Syrup

10 - 1 cup granulated sugar
11 - 3/4 cup water
12 - 1 teaspoon lemon juice
13 - 1 teaspoon rose water or orange blossom water (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan with butter or tahini.
02 - In a large bowl, combine semolina, sugar, desiccated coconut, baking powder, and salt; mix thoroughly.
03 - Add yogurt, melted butter, and vanilla extract to dry mixture; stir until a thick batter forms.
04 - Spread batter evenly into the prepared pan. Score top into 12 pieces and place an almond on each segment.
05 - Bake for 30 to 35 minutes until golden brown and a toothpick inserted comes out clean.
06 - Combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer 8 to 10 minutes until slightly thickened. Remove from heat and stir in optional rose or orange blossom water. Cool.
07 - Remove Basbousa from oven and immediately pour cooled syrup evenly over the hot cake.
08 - Allow cake to cool completely, then cut along scored lines and serve.

# Expert Advice:

01 -
  • The contrast between the crispy exterior and moist, coconut-laden interior is pure comfort in every bite.
  • One pan, minimal fussing, and you have an impressive dessert that tastes like it took hours.
02 -
  • Pour the syrup over hot basbousa, not cold—this is how the cake actually absorbs it instead of it pooling on top.
  • Don't skip cooling the syrup; pouring boiling syrup onto a freshly baked cake can create a gummy texture instead of that perfect moist-but-structured crumb.
03 -
  • Use a hot, wet knife to re-cut the scored lines after cooling—this prevents the cake from tearing and gives you clean, impressive pieces.
  • If your almonds keep sliding off before baking, press them in firmly and let the batter set in the pan for 10 minutes before baking.
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