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Coconut Semolina Cake Recipe | Easy Basbousa Dessert with Coconut

A tender, syrup-soaked Coconut Semolina Cake (Basbousa) made with pantry staples, featuring chewy coconut and a buttery aroma. Simple one-bowl batter with a fragrant light syrup for a moist, glossy finish.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 2 hours

Ingredients
  

Ingredients

  • 2 cups coarse semolina (not fine; coarse or medium)
  • 1 cup desiccated unsweetened coconut
  • 3/4 cup granulated sugar
  • 1 cup plain yogurt (full-fat for best texture)
  • 1/2 cup melted unsalted butter (or ghee)
  • 1/2 cup milk (or coconut milk)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract or 1/2 teaspoon coconut extract
  • Blanched almonds or pistachios for topping (optional)
  • 1 cup granulated sugar (for syrup)
  • 1 cup water (for syrup)
  • 1 tablespoon lemon juice (for syrup)
  • 1 teaspoon orange blossom water or rose water (optional, for syrup)

Instructions
 

Instructions

  • Combine the syrup sugar and water in a small saucepan, bring to a gentle boil over medium heat, stirring to dissolve, then simmer 5–7 minutes until lightly thickened.
  • Stir in lemon juice, remove from heat, add orange blossom or rose water if using, and cool the syrup to room temperature.
  • Heat oven to 350°F (175°C), grease a 9x13-inch pan, and line with parchment.
  • In a large bowl whisk semolina, coconut, sugar, baking powder, baking soda, and salt.
  • In another bowl whisk yogurt, melted butter, milk, and vanilla or coconut extract.
  • Pour the wet mixture into the dry and stir just until combined; the batter will be thick.
  • Spread batter evenly in the prepared pan and smooth the top, then rest 10–15 minutes to hydrate the semolina.
  • Lightly score the top into diamonds or squares and press an almond or pistachio into each piece if using.
  • Bake 28–35 minutes until deep golden and a toothpick comes out mostly clean.
  • Immediately pour the cooled syrup evenly over the hot cake, focusing on the scored lines and edges.
  • Let the cake rest 45–60 minutes to absorb the syrup and set before slicing.

Notes

Use coarse or medium semolina for the best texture. Pair hot cake with cooled light syrup for proper absorption. If using sweetened coconut, reduce batter sugar by 2–3 tablespoons. Variations: swap milk for full-fat coconut milk, add 1/2 cup chopped nuts, or add citrus zest. For dairy-free, use coconut oil and dairy-free yogurt and milk. Store covered at room temperature up to 3 days or refrigerated up to 5–6 days; basbousa improves as it rests.