Egyptian Basbousa Coconut (Printable)

Moist Egyptian semolina cake with coconut and almonds soaked in fragrant syrup for a delightful treat.

# What You Need:

→ Basbousa

01 - 1 ½ cups fine semolina (225 g)
02 - 1 cup granulated sugar (200 g)
03 - 1 cup unsweetened desiccated coconut (100 g)
04 - 1 cup plain yogurt (240 g)
05 - ½ cup unsalted butter, melted (115 g)
06 - 1 teaspoon baking powder
07 - 1 teaspoon vanilla extract
08 - ¼ teaspoon salt
09 - 12 whole blanched almonds for garnish

→ Syrup

10 - 1 cup granulated sugar (200 g)
11 - ¾ cup water (180 ml)
12 - 1 teaspoon lemon juice
13 - 1 teaspoon rose water or orange blossom water (optional)

# How-To:

01 - Preheat oven to 350°F. Grease a 9x9 inch baking pan with butter or tahini.
02 - In a large bowl, combine semolina, sugar, coconut, baking powder, and salt. Stir thoroughly.
03 - Add yogurt, melted butter, and vanilla extract to dry mixture. Stir until a thick batter forms.
04 - Transfer batter into prepared pan, spread evenly, then score surface into 12 equal squares or diamonds. Place one almond on each piece.
05 - Bake for 30 to 35 minutes until golden 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 8 to 10 minutes until slightly thickened. Remove from heat, stir in rose or orange blossom water if desired, and cool.
07 - Immediately after baking, pour cooled syrup evenly over the hot cake.
08 - Allow cake to cool completely, re-cut along scored lines, then serve.

# Expert Advice:

01 -
  • It's impossibly simple—no mixer, no fancy technique, just your hands and a spoon.
  • The moment you pull it from the oven and pour that syrup over it feels like kitchen magic.
  • It stays moist and tender for days, getting even better as the flavors settle.
02 -
  • The syrup must be cool or room temperature when you pour it over the hot cake—this is what creates that perfect texture where it's moist but not soggy.
  • Don't skip the almond garnish; it does something special, anchoring each bite with a bit of structure and richness.
03 -
  • If you can't find rose water or orange blossom water, the recipe still works beautifully—don't let that stop you from making it.
  • The difference between good and exceptional basbousa is simple: don't rush the cooling of the syrup or the cooling of the baked cake; patience creates texture.
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