Egyptian Basbousa Coconut (Print Version)

A moist semolina dessert enhanced with coconut and almonds, soaked in a fragrant, sweet syrup.

# What You'll Need:

→ 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 - Whole blanched almonds (about 12) for garnish

→ 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)

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x9 inch baking pan with butter or tahini.
02 - Combine semolina, sugar, coconut, baking powder, and salt in a large bowl and mix thoroughly.
03 - Stir in yogurt, melted butter, and vanilla extract until a thick batter forms.
04 - Spread batter evenly into the prepared pan. Score the surface into 12 squares or diamonds, 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 - Combine sugar, water, and lemon juice in a saucepan. Bring to boil, then simmer for 8 to 10 minutes until slightly thickened. Remove from heat and stir in rose or orange blossom water if using. Let cool.
07 - Immediately after baking, remove the cake from the oven and pour the cooled syrup evenly over the hot cake.
08 - Allow cake to cool completely, then re-cut along the scored lines and serve.

# Expert Tips:

01 -
  • The butter-soaked semolina stays impossibly moist for days, so you're never eating dry cake.
  • It comes together in under an hour with ingredients you probably have on hand right now.
  • That almond-studded top looks fancy enough to serve guests but tastes humble and comforting at the same time.
02 -
  • The syrup must be cooled before pouring onto the hot cake—if you pour warm syrup onto hot basbousa, it won't absorb properly and you'll end up with either dry cake or a soggy mess.
  • Scoring all the way through before baking is non-negotiable; trying to cut it after baking risks breaking the pieces.
  • Unsweetened coconut is essential because the cake is already quite sweet from the sugar and syrup.
03 -
  • Chill the batter for 30 minutes before baking if you have time—it helps the basbousa hold together better and bake more evenly.
  • The almond in the center isn't just decoration; it becomes slightly chewy and adds a textural contrast that keeps each bite interesting.
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