Egyptian Basbousa Coconut (Printable Version)

A moist Egyptian semolina cake with coconut, almonds, and fragrant syrup, ideal for festive or tea occasions.

# 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 - 12 whole blanched almonds 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 Steps:

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, mixing thoroughly.
03 - Incorporate yogurt, melted butter, and vanilla extract into the dry mix; stir until a thick batter forms.
04 - Spread batter evenly in 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 - While baking, combine sugar, water, and lemon juice in a saucepan. Bring to a boil, then simmer for 8 to 10 minutes until slightly thickened. Remove from heat, add rose or orange blossom water if desired, and cool.
07 - Once baked, remove from oven and immediately pour the cooled syrup evenly over the hot cake.
08 - Allow cake to cool completely before re-cutting along the scored lines. Serve as desired.

# Expert Advice:

01 -
  • The contrast between the warm, tender cake and cold syrup creates a moment of pure comfort that tastes far more complicated than it actually is.
  • It comes together in under an hour with ingredients you probably have on hand, and tastes like you spent all day in the kitchen.
02 -
  • Always pour cold syrup onto hot cake—this is non-negotiable and what creates that signature tender, syrup-soaked texture that defines proper basbousa.
  • Don't skimp on the scoring step; it helps the syrup penetrate evenly and makes serving so much easier once everything has cooled.
03 -
  • Make the syrup first and let it cool while your cake bakes—this way it's ready the instant the basbousa comes out of the oven, which is the perfect moment to pour it on.
  • If you can find rose water from a Middle Eastern or Indian market rather than a grocery store, the flavor will be noticeably more authentic and less perfumy.
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