Coconut Basbousa (Semolina Cake) Recipe
Ingredients:
- 2 cups semolina
- 1 cup shredded coconut
- 1 cup sugar
- 1 cup plain yogurt
- ½ cup melted butter (or vegetable oil)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
For the syrup (optional but traditional):
- 1 cup sugar
- ½ cup water
- 1 teaspoon lemon juice
- 1 teaspoon rose water or orange blossom water (optional)
Instructions:
- Preheat the oven to 180°C (350°F).
- Mix the batter:
In a bowl, combine semolina, coconut, sugar, yogurt, melted butter, baking powder, vanilla, and salt. Mix until smooth. - Pour into a pan:
Grease a round or square baking dish and pour the mixture evenly. Smooth the top with a spatula. - Cut before baking:
Score the surface into squares or diamonds, and if you like, place an almond or coconut flake in the center of each piece. - Bake:
Place in the oven for 30–35 minutes, or until golden brown on top. - Prepare the syrup:
In a saucepan, heat sugar and water until it boils. Add lemon juice and simmer for 8–10 minutes. Remove from heat and stir in rose water if desired. - Add the syrup:
Pour warm syrup over the hot basbousa right after taking it out of the oven. Let it soak for at least 15 minutes. - Serve:
Sprinkle with a bit of shredded coconut and let cool. Cut into squares and enjoy!
Tip:
Basbousa tastes even better the next day once the syrup is fully absorbed — soft, moist, and delicious! 😋