This Coconut Basbousa Cake (بسبوسة) is a simple, satisfying Middle Eastern dessert. Made from semolina and shredded coconut, it has a sweet, nutty flavor and a moist, tender crumb. Topped with shredded coconut and almond halves, it’s a dessert that’s both fragrant and comforting.
Soft and moist, this semolina cake is easy to make: the ingredients are combined into a batter, poured into a pan, allowed to rest briefly, then baked and finished with a cold simple syrup. If you don’t already have Lebanese simple syrup on hand, it’s easy to prepare ahead of time; a cold syrup poured over the hot cake is what keeps Basbousa tender and flavorful.
If you make simple syrup for this recipe, you’ll likely have extra. The same syrup is used in many Lebanese desserts; try it with other favorites from your repertoire when you have leftovers.
What is Basbousa?
Basbousa (also spelled Basbuusa or Basboosa) is a popular Middle Eastern semolina cake. Some sources trace its history to the Ottoman period, when a similar cake called revani was common. Basbousa is typically baked in a tray, cut into diamond or square pieces, and soaked with a fragrant sugar syrup after baking.
It’s closely related to namoura, a Lebanese version made from the same semolina base; the main difference is that Basbousa often includes shredded coconut, which gives it extra texture and aroma.
Why You’ll Love This Semolina Cake
- Delicious and fragrant: The combination of semolina, coconut, and orange blossom water yields a nutty, aromatic cake that appeals to many palates.
- Easy to prepare: The batter comes together quickly in one bowl and requires minimal hands-on time.
- Versatile: Serve it after casual meals or at special gatherings — it pairs well with tea or coffee and makes a great traybake for guests.
Basbousa Ingredients
- Coarse and fine semolina — Use coarse semolina for texture and a bit of fine semolina (farina/ferkha) for balance.
- Granulated sugar — for the batter and the syrup.
- Finely shredded coconut — unsweetened, for flavor and texture.
- Baking powder and baking soda — to give the cake lightness and proper texture.
- Vegetable or canola oil — neutral oil keeps the cake moist; melted ghee can be used instead for a richer flavor.
- Whole-milk yogurt — adds tang and tenderness.
- Orange blossom water — essential for the authentic floral aroma.
- Sliced almonds — peeled and halved, for garnish.
- Tahini paste — used to brush the pan (substitute ghee or nonstick spray if needed).
- Cold Lebanese simple syrup — poured over the hot cake immediately after baking to keep it moist.
How To Make Basbousa Cake
- Preheat the oven to 375°F (190°C).
- Mix the batter: Combine the coarse and fine semolina, sugar, shredded coconut, baking powder, baking soda, oil, yogurt, and orange blossom water in a stand mixer or large bowl. Mix on low speed until well combined.
- Prepare the pan: Brush a nonstick 9 x 13 x 3-inch pan with tahini (bottom and sides). Pour in the batter and spread it evenly with a spatula or your palm. Cover and let the batter rest for about 30 minutes so it absorbs moisture.
- Score the cake: Pre-cut the batter into squares or diamond shapes and place half an almond on each piece. Pre-cutting makes it easier to slice cleanly after baking.
- Bake: Bake for about 35 minutes, until golden brown. If the top needs deeper color, briefly broil for a minute or two while watching closely.
- Finish with syrup: As soon as the cake comes out of the oven, evenly pour cold simple syrup over the hot cake so it soaks in. A squeezable bottle or ladle works well for even distribution.
- Cool and serve: Let the cake cool completely at room temperature before cutting all the way through — this usually takes 3–4 hours and produces neater slices. Sprinkle additional shredded coconut before serving if desired.
Tips to Make Basbousa Recipe
- Use plenty of syrup so the cake stays moist — it will absorb the syrup over time.
- If you don’t have tahini, brush the pan with ghee or use nonstick spray and dust with a little flour.
- Almonds are traditional for garnish, but pistachios or pine nuts work nicely as alternatives.
- Pour the syrup while the cake is hot; this helps the syrup penetrate and keeps the texture soft.
- Pre-cutting the cake before baking makes final slicing easier and cleaner.
Frequently Asked Questions
Basbousa can be served chilled or at room temperature. If it becomes firm in the refrigerator, let a slice sit a few minutes at room temperature to soften before eating.
Store Basbousa in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for 7–10 days; bring slices to room temperature before serving for best texture.
Semolina is a coarse, purified middling of durum wheat commonly used for couscous, pasta, and some confections. It is not gluten-free.
They are very similar. Basbousa is the Egyptian-style name and usually includes shredded coconut, while Namoura is the Lebanese version made from the same semolina base without coconut.
More Lebanese Recipes
- Lebanese Spinach Pies
- Lebanese Chicken Lentil Soup
- Easy Kafta and Potato Stew
- Baba Ghanoush
- Manakeesh Zaatar
- Kibbeh Bil Sanieh
I hope you enjoy this Coconut Basbousa recipe. If you try it, please rate and leave a comment — and share it with friends and family who would appreciate a classic, home-baked Middle Eastern dessert.
Basbousa Cake with Coconut
Ingredients
Cake Batter
- 2 ¾ cups coarse semolina
- ½ cup fine semolina (farina/ferkha)
- 1½ cup granulated sugar
- 2 cups finely shredded unsweetened coconut
- 3 tsp baking powder
- 1½ tsp baking soda
- ¾ cup vegetable or canola oil
- 1½ cup whole-milk yogurt
- ¼ cup orange blossom water
Everything else
- ⅓ cup sliced almonds, peeled halves
- 3 tbsps tahini paste (for brushing the pan) — or ghee/nonstick spray
- 3 cups cold Lebanese simple syrup, or more to taste
Instructions
- Preheat oven to 375°F (190°C).
- Combine all cake batter ingredients in a stand mixer or large bowl and mix on low until well combined.
- Brush a nonstick 9 x 13 x 3-inch pan with tahini (bottom and sides). Pour the batter into the pan and spread evenly. Cover and let rest for 30 minutes to absorb moisture.
- Pre-cut the batter into squares or diamonds and place half an almond on each piece.
- Bake for about 35 minutes, until golden brown. If needed, broil briefly to deepen the color, watching carefully.
- Remove from oven and immediately pour cold simple syrup evenly over the hot cake so it soaks in.
- Allow the cake to cool completely at room temperature (about 3–4 hours) before cutting for clean slices. Sprinkle shredded coconut before serving if desired.
Notes
- Use a generous amount of syrup so the cake doesn’t turn out dry — it will absorb the syrup over time.
- If you lack tahini, brush the pan with ghee or use nonstick spray and dust with a little flour.
- Swap almonds for pistachios or pine nuts if preferred.
- Pour the syrup while the cake is hot so it absorbs and stays moist.
- Pre-cutting before baking helps achieve neat final slices.