Coconut Basbousa (Egyptian Semolina Cake)
Sweet, chewy Egyptian semolina cake with shredded coconut, topped with a clove-studded almond. Baked until golden, then soaked in simple syrup for that signature sticky-tender crumb.
- Total time
- 28 min
- Servings
- 12
- Calories
- 198
- Protein
- 2g
Ingredients
- 2 cups sweetened shredded coconut
- 1.5 cups fine semolina
- ¾ cup plain yogurt
- ¼ cup shredded coconut, unsweetened (for topping)
- 1.25 cups granulated sugar
- 12 count whole blanched almonds
- 12 count whole cloves
Instructions
- 1
Mix sweetened coconut, semolina, and yogurt in a bowl until fully combined and the dough holds together.
- 2
Spread dough evenly in a greased 9×13 baking dish. Cut into 12 diamond or square pieces.
- 3
Place one almond and one clove on top of each piece. Sprinkle unsweetened coconut all over.
- 4
Bake at 350°F for 18–22 minutes until golden brown on top and edges pull away from the pan.
- 5
While baking, combine 1 cup water, 1.25 cups sugar, and 1 tbsp white vinegar in a saucepan over medium heat, stirring until sugar dissolves, ~4 minutes. Remove from heat.
- 6
Pour warm syrup over hot basbousa as soon as it comes out of the oven. Let rest 15 minutes before serving.
Tools you’ll need
- mixing bowl
- 9×13 baking dish
- kitchen knife
- saucepan
- oven (preheated to 350°F)
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