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🍰 Basbousa Recipe (Semolina Coconut Cake with Syrup)

Faiza Zarif 0 Comments
Servings: 8 Total Time: 3 hrs Difficulty: Beginner
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Moist & Sweet Semolina Cake with Coconut and Syrup

Basbousa is a traditional Middle Eastern semolina cake soaked in sugar syrup and often flavored with rose water or orange blossom water. This easy and delicious dessert is soft, moist, and rich in flavor, made with yogurt, coconut, and semolina (sooji), then topped with crunchy almonds.

Popular across Egypt, Lebanon, and Gulf countries, Basbousa is perfect for special occasions like Eid, Ramadan, or family get-togethers. The best part? It’s egg-based but butter-free, making it lighter than other cakes and incredibly easy to bake at home.

In this recipe, you’ll learn how to make authentic Basbousa with step-by-step instructions. From preparing the batter to making the syrup and decorating with almonds, this sweet semolina cake is a guaranteed crowd-pleaser.

If you love desi sweets like Sugar Free Kheer or Coconut Dessert Recipe, this cake will be your new favorite!

Freshly baked Basbousa semolina cake topped with almonds and soaked in rosewater syrup
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🍰 Basbousa Recipe (Semolina Coconut Cake with Syrup)

Author: Faiza Zarif Cooking Method: Cuisine: , Courses: , Recipe Keys: D dessert
Difficulty: Beginner Prep Time 10 mins Cook Time 50 mins Rest Time 2 hrs Total Time 3 hrs
Cooking Temp: 200  C Servings: 8 Estimated Cost: $ 7 Calories: 300 kcal
Best Season: Eid, Ramadan, Diwali, and weddings

Ingredients

This authentic Basbousa recipe is a delicious Middle Eastern semolina cake soaked in fragrant rosewater syrup. Made with simple ingredients like yogurt, coconut, and semolina, it’s soft, moist, and perfect for festive occasions like Eid or Iftar. Try this easy Arabic dessert at home today!

✅ Includes lemon zest, rosewater syrup, and crunchy almonds for authentic flavor.

Ingredients

For the Syrup

For the Cake

👩‍🍳 How to Make Basbousa

Video

Step 1: Prepare the Cake Batter

  1. Sieve the flour and baking powder together in a large bowl.


  2. Add semolina, sugar, coconut, eggs, oil, yogurt, and vanilla essence. Mix well using a spoon until no lumps remain.


  3. Add lemon zest and stir gently to combine.


  4. Pour the batter into a greased 9-inch oven dish.

  5. Score slight cuts on the surface and place sliced almonds (skin-side down) on top.


Step 2: Bake the Cake

  1. Preheat the oven to 200°C (400°F, Gas Mark 6).

  2. Bake for 10 minutes, then reduce heat to 180°C (350°F, Gas Mark 4) and bake for another 35–40 minutes, or until a toothpick inserted comes out clean.


Step 3: Prepare the Sugar Syrup

  1. In a saucepan, combine sugar, water, and lemon juice. Boil on high heat until sugar dissolves.

  2. Lower the heat and simmer for 10 minutes.

  3. Turn off the flame and stir in rose water. Let it cool.


Step 4: Assemble & Serve

  1. Once the cake is baked, cut it into squares and pour the warm syrup evenly over it.

  2. Allow the cake to absorb the syrup for at least 2 hours before serving.

  3. Serve and enjoy this traditional Middle Eastern dessert!


🌟 Chef’s Tips for Perfect Basbousa

  1. Use fine semolina for a soft texture.

  2. Allow the cake to fully cool before serving for best flavor absorption.

  3. You can store leftovers in an airtight container for 3–4 days.


🔗 You may like my these Suggested Recipes

  1. Shahi Mutton Curry is a perfect dinner before this dessert.


  2. Red Velvet Cake for modern dessert lovers.


  3. Dessert Recipes category page for more options

Note

Eggless Option: Replace 3 eggs with 1/2 cup thick yogurt + 1/4 tsp baking soda

Keywords: Basbousa recipe, semolina cake, Arabic dessert, coconut semolina cake, rosewater syrup cake
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Frequently Asked Questions

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Can I make Basbousa without an oven?

Yes! If you don’t have an oven, you can bake Basbousa in a heavy-bottom pot (dekchi) on a gas stove. Place a heat diffuser or tawa underneath the pot, cover it tightly with a lid, and cook on low flame for 45–55 minutes, or until a toothpick comes out clean.

How to make Basbousa in a pressure cooker?

To make Basbousa in a pressure cooker, remove the whistle and gasket, preheat for 5 minutes on medium flame, then place the cake tin on a stand or ring. Cover and bake for 40–50 minutes on low flame. Don’t add water inside. Check after 40 minutes with a toothpick.

Can I bake Basbousa in a conventional microwave?

If your microwave has a convection mode, yes! Preheat it at 180°C (350°F), place the cake tin on the metal rack, and bake for 30–40 minutes. Avoid using regular microwave mode — it will not give proper baking results.

How do I know when my Basbousa is fully cooked?

Insert a clean toothpick or skewer in the center of the cake. If it comes out clean, your Basbousa is ready. The top should be golden, and the edges slightly pulled away from the pan.

Can I use ghee instead of oil in this recipe?

Yes, you can substitute ghee for oil in equal quantity for a richer flavor. It will add a more traditional aroma to your Basbousa.

Can I make Basbousa without eggs?

Yes, you can make eggless Basbousa by replacing the eggs with 1/2 cup of thick yogurt or 1/4 cup of condensed milk. The texture will be slightly denser but still soft and delicious. Add a pinch of baking soda to help it rise better.

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