Description
This Middle Eastern coconut semolina cake, or basbousa, is a tender, moist dessert soaked in a light sugar syrup. Made with semolina, coconut, and yogurt, it has a rich yet delicate flavor that pairs perfectly with tea or coffee.
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
Instructions
- Prepare the syrup: In a small saucepan, combine 1 cup sugar, 1/2 cup water, and 1 tsp lemon juice. Bring to a gentle boil over medium-high heat until sugar dissolves. Remove from heat and let cool slightly.
- Preheat oven to 375°F (190°C). Grease a 9 x 13-inch baking dish.
- In a large bowl, mix flour, semolina, desiccated coconut, sugar, baking powder, and salt.
- In a separate bowl, whisk eggs until frothy. Add yogurt, oil, and vanilla extract. Mix until smooth.
- Combine wet and dry ingredients and mix gently until smooth. Do not overmix.
- Pour batter into prepared baking dish and spread evenly.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. For a golden top, broil for 1–2 minutes if desired.
- Let the cake cool for 5 minutes, then slowly pour syrup evenly over the warm cake.
- Sprinkle with extra desiccated coconut if desired. Let rest 2–3 hours before slicing to absorb syrup fully.
Notes
- Add orange blossom or rose water to the syrup for floral flavor.
- For a lighter cake, substitute half the flour with more semolina.
- Top with chopped pistachios or almonds for texture and flavor.
- Best served after a few hours or overnight for full flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 piece (1/8 of recipe)
- Calories: 360
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
