Moist, golden coconut basbousa soaked in fragrant syrup—a perfect, comforting Middle Eastern dessert.

Scale

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)

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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.

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.