Egyptian Basbousa Coconut Cake (Print Version)

A moist semolina cake with coconut and almonds soaked in fragrant syrup, perfect for festive occasions.

# What You'll Need:

→ Basbousa

01 - 1 ½ cups fine semolina
02 - 1 cup granulated sugar
03 - 1 cup unsweetened desiccated coconut
04 - 1 cup plain yogurt
05 - ½ cup unsalted butter, melted
06 - 1 teaspoon baking powder
07 - 1 teaspoon vanilla extract
08 - ¼ teaspoon salt
09 - 12 whole blanched almonds, for garnish

→ Syrup

10 - 1 cup granulated sugar
11 - ¾ cup water
12 - 1 teaspoon lemon juice
13 - 1 teaspoon rose water or orange blossom water (optional)

# How to Make It:

01 - Heat oven to 350°F. Grease a 9x9 inch baking pan with butter or tahini.
02 - Combine semolina, sugar, coconut, baking powder, and salt in a large bowl; mix thoroughly.
03 - Add yogurt, melted butter, and vanilla extract to dry mixture; stir until a thick batter forms.
04 - Evenly spread batter into prepared pan. Score surface into 12 shapes and place an almond on each.
05 - Bake for 30 to 35 minutes until golden and a toothpick inserted in the center comes out clean.
06 - Combine sugar, water, and lemon juice in a saucepan. Boil then simmer 8 to 10 minutes until slightly thickened. Remove from heat; stir in optional rose or orange blossom water and cool.
07 - Remove cake from oven and immediately pour cooled syrup evenly over the hot cake.
08 - Allow cake to cool completely before re-cutting along score lines and serving.

# Additional Tips::

01 -
  • The syrup-soaking trick creates impossibly moist cake that stays tender for days.
  • Takes just 55 minutes total but tastes like it came from a Cairo bakery.
  • Naturally vegetarian and impressive enough for guests who expect something fancy.
02 -
  • Pour syrup over hot cake, not cold cake—this is the secret that separates good basbousa from great basbousa.
  • Don't skip scoring before baking; it's your map for even moisture distribution and beautiful presentation.
  • The yogurt and butter ratio matters; too much yogurt makes it dense, too little makes it dry.
03 -
  • If your syrup seems too thick after cooling, warm it gently before pouring—you want it to flow, not glob.
  • Sour cream substituted for half the yogurt creates an even more luxurious, tangy crumb that pairs beautifully with the sweetness.
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