Coconut Semolina Cake (Basbousa)

A fragrant, moist, and lightly sweetened Middle Eastern treat, this Coconut Semolina Cake—also known as Basbousa—is simplicity and comfort in every bite. Made with semolina and coconut, enriched with yogurt and honey, and topped with blanched almonds, it’s a beloved dessert across many cultures and perfect for tea time, festive gatherings, or everyday indulgence.

Why You’ll Love This Recipe

• Naturally Sweetened: Uses honey or maple syrup instead of refined sugar for a more wholesome touch.

• No Fancy Equipment Needed: A simple bowl and baking dish are all you need.

• Traditional Yet Adaptable: A classic dessert with the flexibility to suit modern dietary preferences.

• Coconut Flavor: Desiccated coconut adds texture and subtle tropical sweetness.

• Quick and Easy: Comes together in just 40 minutes from start to finish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup semolina

• ½ cup desiccated coconut

• ½ cup plain yogurt

• ⅓ cup honey or maple syrup

• ¼ cup melted butter or coconut oil

• 1 teaspoon baking powder

• 1 teaspoon vanilla extract

• Blanched almonds (for topping)

Directions

1. Preheat the Oven and Prepare the Dish:
   Preheat your oven to 180°C (350°F). Grease a small square or round baking dish with butter or oil.

2. Mix the Ingredients:
   In a mixing bowl, combine the semolina, desiccated coconut, plain yogurt, honey (or maple syrup), melted butter (or coconut oil), baking powder, and vanilla extract. Stir until well combined.

3. Assemble the Cake:
   Pour the batter into the prepared baking dish and smooth the surface with a spatula.

4. Decorate:
   Score the surface into squares or diamond shapes and place a blanched almond in the center of each piece.

5. Bake:
   Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

6. Cool and Serve:
   Allow to cool slightly before serving. For extra sweetness and shine, drizzle with a bit of warm honey if desired.

Servings and Timing

• Servings: 6–8

• Preparation Time: 10 minutes

• Cooking Time: 30 minutes

• Total Time: 40 minutes

• Calories: Approximately 220 kcal per serving (varies by sweetener and fat used)

Variations

• Nut-Free Option: Skip the almond topping or use a raisin or date instead.

• Vegan Basbousa: Use dairy-free yogurt and coconut oil, and sweeten with maple syrup.

• Orange Blossom Version: Add 1 teaspoon of orange blossom water for a floral twist.

• Syrup-Soaked: Prepare a simple syrup with equal parts water and sugar, and drizzle over the cake after baking for a more traditional finish.

• Spiced Flavor: Add a pinch of ground cardamom or cinnamon to the batter for warm undertones.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

• Freezing: Freeze individually wrapped pieces in an airtight container for up to 2 months. Thaw at room temperature before serving.

• Reheating: Warm individual pieces in the microwave for 15–20 seconds if desired.

FAQs

What is semolina?

Semolina is a coarse flour made from durum wheat, commonly used in pasta and Middle Eastern desserts. It gives this cake its characteristic texture.

Can I use shredded coconut instead of desiccated?

Desiccated coconut is finer and absorbs moisture better. Shredded coconut can be used but may slightly alter the texture.

Is yogurt essential for this recipe?

Yes, it provides moisture and helps bind the batter. If needed, it can be substituted with buttermilk or a thick plant-based yogurt.

How do I keep the cake from drying out?

Avoid overbaking and store properly in an airtight container. A light drizzle of syrup after baking can also help retain moisture.

Can I double the recipe?

Yes, double all ingredients and bake in a larger dish. Add a few more minutes to the baking time and test for doneness with a toothpick.

Should I toast the almonds?

You can toast the almonds beforehand for a deeper flavor, but it’s optional since they will brown slightly during baking.

Can I make this gluten-free?

Semolina contains gluten, so for a gluten-free version, a suitable substitute like almond flour would need to be tested with recipe adjustments.

Why is my cake too dense?

Ensure the baking powder is fresh and do not overmix the batter. The mixture should be just combined for the best texture.

Can I add dried fruits?

Yes, chopped dates, raisins, or figs can be folded into the batter for added sweetness and texture.

How do I serve Basbousa?

It can be enjoyed warm or at room temperature, plain or with a touch of syrup or whipped cream on the side.

Conclusion

Coconut Semolina Cake (Basbousa) is a timeless treat that’s as easy to make as it is delightful to eat. With its blend of rich coconut flavor, tender semolina crumb, and optional honey drizzle, this versatile dessert fits any occasion—from casual family tea to festive feasts. Try it once, and it just might become a staple in your dessert repertoire.

Coconut Semolina Cake (Basbousa)

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• Author: Douaa
• Total Time: 45 minutes
• Yield: 6–8 servings
• Diet: Vegetarian

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Description

Moist, golden, and rich with coconut flavor, this Coconut Semolina Cake (Basbousa) is a traditional Middle Eastern dessert that’s simple yet satisfying. Made with semolina, yogurt, and sweetened naturally, it’s perfect for a tea-time treat or light dessert.

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Ingredients

• 1 cup semolina

• 1/2 cup desiccated coconut

• 1/2 cup plain yogurt

• 1/3 cup honey or maple syrup

• 1/4 cup melted butter or coconut oil

• 1 tsp baking powder

• 1 tsp vanilla extract

• Blanched almonds (for topping)

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Instructions

• Preheat oven to 180°C (350°F) and grease a small square or round baking dish.

• In a bowl, mix semolina, coconut, yogurt, honey (or syrup), butter (or oil), baking powder, and vanilla until well combined.

• Pour batter into the dish and smooth the top.

• Score into squares or diamonds. Place one almond in the center of each piece.

• Bake for 25–30 minutes or until golden brown.

• Let cool slightly before serving. Optional: drizzle with a bit of warm honey for extra sweetness.

Notes

• Use coconut oil for a vegan version.

• Can be served warm or at room temperature.

• For a more traditional touch, serve with sugar syrup instead of honey.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern