Name: Middle Eastern Coconut Semolina Cake (Basbousa)
Prep time: 20 min
Cook time: 30 min
Total time: 3 h
Cuisine: Middle Eastern
Ingredients: 1 cup granulated sugar (for syrup); 1/2 cup water; 1 tsp lemon juice; 1 cup all-purpose flour; 1 cup fine semolina; 1 cup desiccated coconut, plus extra for garnish; 1 cup granulated sugar (for cake); 2 tsp baking powder; 1/4 tsp salt; 4 large eggs; 1 cup plain yogurt (regular or Greek); 1/2 cup neutral-flavored oil (vegetable or canola); 1 tsp vanilla extract

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This coconut semolina cake, commonly known as basbousa, is a beloved Middle Eastern dessert with a soft, tender crumb and a gently sweet coconut flavor. Baked until golden and soaked with a light sugar syrup, it is moist, fragrant, and perfect for serving with tea or coffee.

Why You’ll Love This Recipe

This recipe delivers a balanced basbousa that is moist without being heavy and sweet without being overwhelming. The combination of semolina, coconut, and yogurt creates a tender texture, while the syrup keeps the cake soft for days. It is simple to prepare, uses everyday pantry ingredients, and is ideal for gatherings or make-ahead desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the syrup
1 cup granulated sugar
½ cup water
1 teaspoon lemon juice

For the cake
1 cup all-purpose flour
1 cup fine semolina
1 cup desiccated coconut, plus extra for garnish
1 cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
4 large eggs
1 cup plain yogurt (regular or Greek, any fat content)
½ cup neutral-flavored oil (such as vegetable or canola oil)
1 teaspoon vanilla extract

Directions

Begin by preparing the syrup. Add the sugar, water, and lemon juice to a small saucepan and place over medium-high heat. Bring the mixture to a gentle boil and cook just until the sugar has completely dissolved. Remove from the heat and set aside to cool slightly.

Preheat the oven to 375°F (190°C). Grease a 9 x 13-inch baking dish and set it aside.

In a large mixing bowl, combine the all-purpose flour, semolina, desiccated coconut, sugar, baking powder, and salt. Stir well so the dry ingredients are evenly distributed.

In a separate bowl, whisk the eggs until frothy. Add the yogurt, oil, and vanilla extract, and whisk until smooth.

Pour the wet ingredients into the dry ingredients and gently mix until a smooth batter forms. Avoid overmixing.

Transfer the batter to the prepared baking dish and spread it evenly. Bake for about 30 minutes, or until a toothpick inserted near the center comes out clean. For a deeper golden color, place the cake under the broiler for 1 to 2 minutes, watching closely.

Remove the cake from the oven and let it cool for about 5 minutes. Slowly pour the prepared syrup evenly over the warm cake, allowing it to soak in. Sprinkle additional desiccated coconut over the top if desired.

Let the cake rest for at least 2 to 3 hours before slicing, allowing the syrup to fully absorb.

Servings and timing

This recipe yields 8 generous servings.
Preparation time: 20 minutes
Baking time: 30 minutes
Resting and soaking time: 2 to 3 hours
Total time: approximately 3 hours

Variations

For a citrus note, add 1 teaspoon of orange blossom water or rose water to the syrup.
For a lighter texture, replace half of the all-purpose flour with additional semolina.
For a layered dessert, bake the cake in round pans and serve with lightly sweetened whipped cream between layers.
For a nutty twist, sprinkle finely chopped almonds or pistachios on top after adding the syrup.

Storage/Reheating

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. The cake tastes even better after resting overnight. Reheating is not necessary, but slices can be gently warmed at low heat if preferred.

FAQs

What is basbousa made of?

Basbousa is traditionally made with semolina, sugar, yogurt or milk, and a sugar syrup, often flavored with coconut or citrus.

Is semolina necessary for this recipe?

Yes, semolina is essential for the texture of basbousa. It gives the cake its signature slightly grainy yet tender crumb.

Can I reduce the sweetness?

The syrup may taste sweet at first, but the flavor mellows as the cake rests. You can slightly reduce the syrup quantity, but omitting it entirely will result in a dry cake.

Can I make this cake ahead of time?

Yes, this cake is ideal for making ahead. It improves in flavor and texture after a few hours or even overnight.

What type of yogurt works best?

Both regular and Greek yogurt work well. Greek yogurt will give a slightly richer texture.

Can I bake this in a different pan size?

Yes, the recipe can be halved and baked in an 8-inch square pan or a 9-inch round pan. Reduce the baking time to about 20 minutes.

Why does the syrup need to be thin?

A thin syrup absorbs better into the cake, keeping it moist without making it sticky or overly sweet.

How do I know when the cake is done?

The cake is done when the top is golden and a toothpick inserted near the center comes out clean.

Can this cake be frozen?

Freezing is not recommended, as the syrup-soaked texture may change once thawed.

What should I serve with basbousa?

Basbousa pairs well with tea, coffee, or lightly sweetened milk drinks.

Conclusion

This coconut semolina cake is a comforting and timeless dessert that brings together simple ingredients and beautiful flavor. With its moist crumb, gentle sweetness, and make-ahead convenience, it is a recipe you can rely on for both everyday treats and special occasions.