Moist, fragrant, and delightfully textured, Semolina and Coconut Cake—also known as basbousa—is soaked in floral syrup and infused with nutty, buttery richness. This easy-to-make dessert delivers bold Middle Eastern flavors with minimal effort, perfect for gatherings or a cozy afternoon treat.
Ingredient Breakdown
The magic of this cake begins with ghee and condensed milk. Ghee brings a smooth, buttery body, while the condensed milk adds sweetness and helps bind the mixture into a thick, luscious batter. Together, they create the foundational richness that defines this treat.
A teaspoon of baking powder lifts the batter ever so slightly, just enough to give the cake a tender bite without becoming too airy. Its subtle rise complements the dense, grainy texture of the semolina beautifully.
Semolina and desiccated coconut provide a coarse, toothsome crumb and a hint of natural sweetness. Semolina absorbs flavor well and gives the cake its classic structure, while the coconut adds a mellow nuttiness and satisfying texture in every bite.
Water keeps the batter supple and fluid, allowing it to bake into a cohesive slab without becoming dry. It’s essential to achieving the cake’s signature moistness without overpowering the other ingredients.
Tahina plays a subtle yet vital role. It prevents sticking while imparting a toasty, nutty flavor that pairs seamlessly with the floral syrup. This traditional technique also ensures that every slice lifts cleanly from the pan.
The syrup—made from sugar, lemon juice, and rose water or orange blossom—is more than just a finishing touch. It’s an aromatic infusion that seeps into the cake, transforming it into a moist, fragrant delight. The syrup brings balance to the richness with a sweet-tart profile and an exotic floral finish.
Step-by-Step Preparation Guide
Begin by greasing a 9×13-inch baking dish with tahina. This not only prevents sticking but also enhances the base of the cake with a gentle sesame note.
In a large bowl, blend together softened or melted ghee, condensed milk, and baking powder. Once combined, stir in the semolina and desiccated coconut, followed by the water. The result is a dense, spoonable batter that should be spread evenly across the prepared dish with a spatula for a flat, uniform surface.
Bake the cake at 190°C (375°F) for about 33 to 35 minutes, or until the top becomes deep golden and the edges begin to pull away slightly from the pan. This golden crust gives contrast to the syrup-soaked interior that’s soon to come.
While the cake bakes, prepare the syrup. In a saucepan, bring sugar and water to a boil. Then, reduce the heat to a low simmer for 6 to 8 minutes, creating a glossy, light syrup. Off the heat, stir in the lemon juice and your chosen floral water—both will enhance the aroma and flavor. Allow this to cool to room temperature.
Once the cake is baked, immediately begin spooning the cooled syrup over the hot cake. Ladle it gradually, covering every part evenly to allow the cake to absorb it slowly. This process ensures that the syrup permeates the crumb, rather than pooling on top or creating soggy pockets.
Let the syrup work its way through the cake for at least 45 minutes before cutting. The rest time helps the cake firm up while absorbing every drop. When ready, slice the cake into neat squares or diamonds. For presentation, sprinkle more desiccated coconut on top and garnish with berries or mint.
Recipe Tips & Frequently Asked Questions
Use room-temperature ghee to ensure a smooth batter
Allow the syrup to cool fully before adding it to the hot cake
Pour the syrup in stages—avoid saturating just one area
Let the cake rest after soaking so it sets properly
Slice with a sharp knife for clean, defined edges
Can I substitute butter for ghee in this recipe?
Yes, but it will change the flavor. Ghee brings a nuttier richness that’s traditional in this dish.
Is it necessary to use tahina to grease the pan?
It’s highly recommended. Tahina prevents sticking and imparts subtle flavor, but a neutral oil could be used as a substitute.
Can I make the syrup ahead of time?
Yes. Store it in a sealed container at room temperature for up to two days.
How long does this cake stay fresh, and how should I store it?
It stays fresh for 3–4 days at room temperature in an airtight container. For longer storage, refrigerate and warm slightly before serving.
What to Serve With This Recipe
Semolina and Coconut Cake pairs beautifully with traditional drinks like mint tea or Arabic coffee, both of which bring out the floral and nutty notes. A warm cardamom latte or masala chai also complements its spice-laced sweetness.
For an added touch of richness, serve the cake with a spoonful of whipped cream, crème fraîche, or thick Greek yogurt drizzled with honey. These creamy pairings offset the dense crumb beautifully.
Toppings like slivered almonds or crushed pistachios lend visual appeal and crunch. A drizzle of warmed honey or date syrup can also enhance the overall experience.
If serving this dessert at brunch or tea, brighten the plate with a few slices of fresh fruit—berries, figs, or even pomegranate seeds add freshness and contrast.
Creative Variations
Switch out the rose water for orange blossom to give the syrup a more citrus-forward aroma. Alternatively, steep cinnamon sticks or whole cloves in the syrup during boiling for a spiced version with winter warmth.
Fold crushed pistachios or ground almonds into the batter for added flavor and texture, or sprinkle chopped nuts across the surface before baking for a decorative finish.
To create individual servings, divide the batter among muffin tins—ideal for party platters or edible gifts. These smaller portions will bake quicker and soak syrup even faster, making them a convenient option for entertaining.
Semolina and Coconut Cake is a celebration of texture, sweetness, and aroma. With its golden crust, syrup-soaked interior, and floral notes, it’s a crowd-pleasing dessert that’s both simple to prepare and incredibly satisfying to serve.
Ingredients
100 grams ghee (clarified butter), softened or melted
1 tin (397 grams) sweetened condensed milk
1 teaspoon baking powder
320 grams (1¾ cups + 2 tablespoons) semolina (rava)
100 grams desiccated coconut, plus extra for garnish
1 cup (250 ml) water
1 tablespoon tahina (sesame paste), for greasing the pan
For the Syrup:
300 grams (1½ cups) granulated sugar
250 ml water
1 teaspoon lemon juice
1 tablespoon rose water or orange blossom water
Instructions
Preheat your oven to 190°C (375°F). Lightly coat the base and sides of a 9×13-inch baking dish with tahina to prevent sticking and add subtle nutty undertones.
In a large mixing bowl, combine the ghee, condensed milk, and baking powder. Stir in the semolina, desiccated coconut, and water, mixing until you achieve a thick, cohesive batter.
Transfer the mixture into the prepared baking dish and use a spatula or the back of a spoon to spread it out evenly, smoothing the surface.
Place the dish in the preheated oven and bake for 33 to 35 minutes, or until the top turns a deep golden brown and the edges begin to pull away slightly from the sides.
While the cake bakes, prepare the syrup. Combine the sugar and water in a heavy-bottomed saucepan and bring to a boil. Once boiling, reduce the heat and simmer gently for 6 to 8 minutes.
Remove the syrup from the heat and stir in the lemon juice and rose water or orange blossom water. Set aside to cool to room temperature.
As soon as the basbousa is out of the oven, slowly ladle the syrup over the hot cake, distributing it evenly. Pour gradually, section by section, using a tablespoon to ensure the syrup soaks in evenly—avoid pouring it all in one spot.
Allow the cake to absorb the syrup fully. For best results, let it rest for 45 minutes to an hour before slicing.
Cut into neat squares or diamonds, garnish with a dusting of desiccated coconut, and serve with fresh berries or a sprig of mint if desired.
Semolina and Coconut Cake Recipe
Ingredients
- 100 grams ghee clarified butter, softened or melted
- 1 tin 397 grams sweetened condensed milk
- 1 teaspoon baking powder
- 320 grams 1¾ cups + 2 tablespoons semolina (rava)
- 100 grams desiccated coconut plus extra for garnish
- 1 cup 250 ml water
- 1 tablespoon tahina sesame paste, for greasing the pan
For the Syrup:
- 300 grams 1½ cups granulated sugar
- 250 ml water
- 1 teaspoon lemon juice
- 1 tablespoon rose water or orange blossom water
Instructions
- Preheat your oven to 190°C (375°F). Lightly coat the base and sides of a 9×13-inch baking dish with tahina to prevent sticking and add subtle nutty undertones.
- In a large mixing bowl, combine the ghee, condensed milk, and baking powder. Stir in the semolina, desiccated coconut, and water, mixing until you achieve a thick, cohesive batter.
- Transfer the mixture into the prepared baking dish and use a spatula or the back of a spoon to spread it out evenly, smoothing the surface.
- Place the dish in the preheated oven and bake for 33 to 35 minutes, or until the top turns a deep golden brown and the edges begin to pull away slightly from the sides.
- While the cake bakes, prepare the syrup. Combine the sugar and water in a heavy-bottomed saucepan and bring to a boil. Once boiling, reduce the heat and simmer gently for 6 to 8 minutes.
- Remove the syrup from the heat and stir in the lemon juice and rose water or orange blossom water. Set aside to cool to room temperature.
- As soon as the basbousa is out of the oven, slowly ladle the syrup over the hot cake, distributing it evenly. Pour gradually, section by section, using a tablespoon to ensure the syrup soaks in evenly—avoid pouring it all in one spot.
- Allow the cake to absorb the syrup fully. For best results, let it rest for 45 minutes to an hour before slicing.
- Cut into neat squares or diamonds, garnish with a dusting of desiccated coconut, and serve with fresh berries or a sprig of mint if desired.
