Basbousa (Coconut Sweet Cake)

This traditional Middle Eastern sweet cake infused with coconut is an easy and delectable dessert to make for any gathering! 

 

My husband doesn’t like desserts because Middle Eastern sweets are traditionally very sweet and usually drenched in sweet syrup called “aatar”. However, he loves Basbousa because I make it deliciously light.

 

Learn how to make my Basbousa by watching me make a delicious pan of it on my YouTube Channel and be sure to SUBSCRIBE for more recipes!

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Basbousa (Coconut Sweet Cake)
This traditional Middle Eastern sweet cake infused with coconut is an easy and delectable dessert to make for any gathering!
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Prep Time
55 min
Cook Time
40 min
Total Time
1 hr 35 min
Prep Time
55 min
Cook Time
40 min
Total Time
1 hr 35 min
Dry ingredients
  1. 2 cups coarse ground farine
  2. 1 cup fine ground semolina
  3. 1 cup shredded coconut
  4. 1 cup sugar
  5. 2 teaspoons baking powder
Wet Ingredients
  1. 2 cups of warm milk
  2. 1 cup of yogurt
  3. 1/2 cup melted butter*
  4. 1/2 cup corn oil*
Syrup
  1. 3 cups of sugar
  2. 2 cups of water
  3. 2tbs lemon juice
Instructions
  1. Cover a standard ¼ size sheet pan (9.5” x 13”) with a thin layer of tahini.
  2. Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl.
  3. Pour the wet ingredients into the dry ingredients and mix very well. Pour mixture onto the pan and make sure it spreads evenly to cover the entire pan. Bang the pan a few times against a flat surface to ensure there are no air bubbles in the mixture. Allow to set for 45 minutes.
  4. Preheat oven to 375°F or 190C. After 45 min, the mixture should have thickened. Cut mixture in pan into squares and decorate with almonds. Place pan into oven for about 1 hour or until the Basbousa is a nice golden brown color.
  5. In a medium sized sauce pan on high heat, combine your sugar and water. Continue stirring until the syrup boils. Once it boils, turn down the heat to low and add 2tbs of lemon juice. Keep stirring until the sugar completely dissolves. The syrup should be transparent.
  6. After the Basbousa is done baking, remove pan from oven. Pour the hot syrup over the Basbousa, making sure to evenly coat the dessert. Let it cool and enjoy!
Notes
  1. *If you don’t have any butter, or prefer not to use butter, you can use 1 cup of oil.
Tatreez: Stitching Cuisines http://stitchingcuisines.com/

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