Egyptian Basbousa Coconut Delight (Printable)

Moist semolina cake with coconut and almonds, soaked in fragrant syrup for a sweet, tender finish.

# What You 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

→ 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 Make It:

01 - Preheat oven to 350°F. Grease a 9x9 inch baking pan with butter or tahini.
02 - In a large bowl, mix semolina, sugar, desiccated coconut, baking powder, and salt until evenly combined.
03 - Add yogurt, melted butter, and vanilla extract to dry mixture. Stir thoroughly until a thick, homogeneous batter forms.
04 - Transfer batter evenly into prepared pan. Score surface into 12 squares or diamond shapes 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 reduce heat and simmer for 8 to 10 minutes until slightly thickened. Remove from heat and stir in rose or orange blossom water if using. Allow to cool.
07 - Immediately after removing basbousa from oven, pour the cooled syrup evenly over the hot cake to soak.
08 - Let the cake cool completely, then cut along scored lines and serve.

# Expert Tips:

01 -
  • It's impossibly easy to make, yet tastes like you've been perfecting it for years.
  • The texture is tender and coconutty, with just enough syrup to make it feel indulgent without being cloying.
  • One batch feeds a crowd and actually improves as it sits, so you can make it ahead without stress.
02 -
  • Always pour cooled syrup over hot cake—if the cake is cool or the syrup is warm, the texture won't be the same.
  • Don't skip scoring the top before baking; it makes the cake easier to cut and look more intentional.
  • Unsweetened coconut is non-negotiable, or the dessert becomes cloyingly sweet.
03 -
  • If your almond keeps falling out during baking, press it in slightly deeper or use a toothpick to secure it before it bakes.
  • For extra richness, brush the baked basbousa with a little melted butter before pouring the syrup.
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