This Classic Coconut Basbousa recipe is a delightfully moist, syrup-soaked semolina cake infused with fragrant coconut. If you’re a fan of Middle Eastern sweets, this is absolutely irresistible! Want more delicious treats? Don’t forget to subscribe for fresh recipes delivered right to your inbox—and tag your creations with #poulefrecipe on Pinterest!
Overview of Classic Coconut Basbousa
What is Basbousa?
Basbousa is a beloved Middle Eastern semolina cake, soaked in aromatic sugar syrup. My version is enriched with shredded coconut for an extra tropical twist.
Why You’ll Love It
- Texture Gold: Crisp on the edges, luxuriously moist inside.
- Coconut Comfort: A warm, nutty flavor perfect for tea time or dessert.
- Make-Ahead Friendly: Bake today, enjoy tomorrow—syrup only gets better.
Taste Profile
Sweet, slightly tangy from yogurt, with a rich, buttery coconut essence. Topped with fragrant syrup and charming almonds.
Ingredient List
- 1 cup semolina
- ½ cup shredded coconut
- ½ cup plain yogurt
- ½ cup sugar
- ¼ cup melted butter
- 1 tsp baking powder
- 1 tsp vanilla extract
- Blanched almonds (for garnish)
Syrup Ingredients:
- ¾ cup sugar
- ½ cup water
- 1 Tbsp lemon juice
- ½ tsp rose water or orange blossom water (optional)
Tools Needed
- 8×8-inch baking dish
- Mixing bowls
- Whisk & spatula
- Saucepan for syrup
- Sharp knife
Substitutions & Additions
- Swap homemade yogurt with low-fat Greek yogurt.
- Replace sugar with coconut sugar for a deeper flavor.
- Toss in finely chopped pistachios or almonds.
- Try adding cardamom or cinnamon for a warm spice note.
How to Make Classic Coconut Basbousa
- Preheat & Prep
Preheat oven to 350 °F (175 °C). Grease an 8×8″ baking dish and line with parchment for easy removal. - Mix Dry Ingredients
In a large bowl, whisk semolina, shredded coconut, baking powder, and sugar until evenly combined. - Add Wet
Stir in melted butter, yogurt, and vanilla until a thick batter forms. The mix should feel just moist—add a splash of milk if too dry. - Bake
Transfer batter to the dish, spreading evenly. Score into diamond or square shapes. Place a blanched almond atop each piece. Bake 25–30 min, until the top is golden and a toothpick comes out mostly clean. - Prepare the Syrup
While baking, combine syrup ingredients. Bring to a full boil for 3 minutes, then simmer 5 min. Remove from heat and stir in rose/orange water. - Soak with Syrup
Pull cake from oven and immediately pour warm syrup evenly over hot basbousa. Cover and let it rest 2 hrs to absorb syrup fully. - Serve
Slice along the scored lines. Serve slightly warm or at room temp—every bite is honeyed utopia!
What to Serve with Classic Coconut Basbousa
- A hot cup of Turkish coffee or mint tea.
- Vanilla or pistachio ice cream scoop.
- Fresh fruit platter (figs, oranges, berries freshen each bite).
Tips for Making It Perfect
- Score before baking helps syrup soak deeper.
- Warm syrup + warm cake = optimal absorption.
- Use thick yogurt; if yours is watery, drain it in cheesecloth first.
- Let it rest at least 2 hours—overnight resting makes it even more luscious!
Storage Instructions
- Store in an airtight container at room temperature for up to 3 days.
- For longer, refrigerate for up to a week—bring to room temp before serving.
- Freeze portions by wrapping tightly. Thaw gently in a warm oven or at room temp.
General Information
Basbousa hails from Egypt and is often flavoured with rose or orange flower water. The coconut twist adds that tropical essence, making it perfect for summer gatherings or festive celebrations. It’s a comforting classic that’s easy to master!
Frequently Asked Questions
1. Can I use fine semolina?
Yes! Fine semolina works beautifully—just soak the batter 5 minutes before baking for proper hydration.
2. Can sugar be reduced?
Absolutely—try ⅓ cup sugar in the batter and a lighter syrup for a less-sweet version.
3. What if my basbousa is soggy?
Let it cool baked before pouring syrup, or reduce syrup by 2–3 Tbsp for lighter soaking.
4. Can I skip the almonds?
Sure! Use slivered almonds, cashews, or sprinkle with coconut flakes instead.
5. How do I reheat leftovers?
Warm a piece in the microwave for ~15 sec or reheat the whole pan in a 300 °F oven for 5 min.
Conclusion
This moist & golden Classic Coconut Basbousa is your gateway to Middle Eastern comfort—sweet, aromatic, and utterly unforgettable. If you loved this, try my Easy Cardamom Rice Pudding, Date & Walnut Ma’amoul, or Pistachio Baklava Rolls, each bursting with warmth and flavor. Thanks for baking along—can’t wait to see your creations! 💕
Interactive Elements
I love to see your basbousa creations! Leave a review below and share your photos on Pinterest (don’t forget to tag me @poulefrecipe!). Let’s cook together!
Nutritional Information (approx. per serving; 16 servings)
| Macro | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 28 g |
| Protein | 3 g |
| Total Fat | 9 g |
| – Saturated Fat | 5 g |
| Sugar | 15 g |
| Fiber | 1 g |
| Sodium | 45 mg |
🥥 Classic Coconut Basbousa 🍰 – Moist, Golden & Soaked in Syrup
- Total Time: 2 hrs 40 mins
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Moist, golden coconut basbousa soaked in fragrant syrup—a perfect, comforting Middle Eastern dessert.
Ingredients
1 cup semolina
½ cup shredded coconut
½ cup plain yogurt
½ cup sugar
¼ cup melted butter
1 tsp baking powder
1 tsp vanilla
Blanched almonds for garnish
For Syrup:
¾ cup sugar
½ cup water
1 Tbsp lemon juice
½ tsp rose or orange flower water (optional)
Instructions
1. Preheat oven to 350°F and grease an 8×8 dish.
2. Whisk semolina, coconut, baking powder, and sugar in a bowl.
3. Stir in melted butter, yogurt, and vanilla until a moist batter forms.
4. Pour into dish, score top, and garnish with almonds.
5. Bake 25–30 min until golden.
6. Meanwhile, simmer syrup ingredients for ~8 min.
7. Pour warm syrup over hot cake and let rest 2 hrs.
8. Cut along scored lines and serve.
Notes
Score the batter before baking for even syrup absorption.
Use thick yogurt or drain excess liquid first.
Let cake and syrup be warm when combined for best soak.
Store airtight at room temp up to 3 days; refrigerate for up to 1 week.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 15
- Sodium: 45
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 15
