Last updated: November 12, 2026.
Basbousa is a soft, syrup-soaked Middle Eastern semolina cake — golden on top, tender and moist inside, and cut into diamonds or squares with an almond pressed into each piece. This basbousa recipe with coconut adds desiccated coconut to the classic batter, which keeps the crumb extra soft and gives it a gentle coconut flavour under the orange-blossom syrup. It is a one-bowl cake: mix, spread, score, bake, and pour the syrup over the hot cake. No mixer is required — a spoon and one bowl do the whole job.
If you have never baked with semolina before, this is the recipe to start with. The batter is forgiving, the syrup is just sugar and water, and the cake tells you when it is ready — puffed, golden, and pulling away slightly from the edges of the pan. In under an hour, you get a pan of syrupy cake that serves a crowd and keeps well for days.
This cake belongs in our middle eastern desserts collection, and it is the dessert to make for Ramadan nights, Eid gatherings, or any table that needs a make-ahead sweet. If you are still choosing what to bake, our dessert recipes hub has the full list of ideas.
Why You’ll Love This Basbousa
- Soft and syrupy, never dry. The hot cake drinks in the syrup, so every square is moist all the way through.
- One bowl, no mixer. Stir the batter together, spread it in the pan, and bake — the whole recipe is fifteen minutes of work.
- Coconut makes the crumb. Desiccated coconut keeps the semolina tender and adds a gentle flavour that plain basbousa does not have.
- Serves a crowd. Twelve generous squares from one pan, and it keeps well, so it is made for gatherings.
- Make-ahead friendly. Bake it the day before and it is even better the next day, once the syrup has fully settled in.
Ingredients
Cake
- 400 g (2 cups) fine semolina
- 75 g (3/4 cup) desiccated coconut
- 150 g (3/4 cup) granulated sugar
- 2 teaspoons baking powder
- 115 g (1/2 cup) unsalted butter, melted
- 240 g (1 cup) plain yogurt
- 1 teaspoon vanilla extract
- 12 whole almonds, for topping
Syrup
- 200 g (1 cup) granulated sugar
- 240 ml (1 cup) water
- 1 tablespoon lemon juice
- 1 tablespoon orange blossom water
Equipment
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- 9×13-inch (23×33 cm) baking pan
- Large mixing bowl
- Small saucepan, for the syrup
- Whisk
- Spatula or back of a spoon, for smoothing the batter
- Sharp knife, for scoring
- Measuring cups and spoons
How to Make Basbousa
Step 1 — Make the Syrup
Put the sugar and water in a small saucepan and bring to a boil, stirring until the sugar dissolves. Boil for 5 minutes, then take it off the heat and stir in the lemon juice and orange blossom water. Set aside to cool — the syrup goes onto a hot cake, so it should be cool or lukewarm, not boiling.
Step 2 — Mix the Dry Ingredients
Whisk the semolina, desiccated coconut, sugar and baking powder together in a large bowl until evenly combined, with no pockets of baking powder left.
Step 3 — Add the Wet Ingredients
Pour in the melted butter, yogurt and vanilla extract, and stir just until you have a thick, even batter — do not overmix, or the cake turns tough. Let the batter rest for 10 minutes so the semolina can absorb the moisture.
Step 4 — Pan and Score
Spread the batter in a greased 9×13-inch pan and smooth the top. Score it into diamonds or squares with a sharp knife, cutting about halfway through, and press one whole almond into the centre of each piece.
Step 5 — Bake
Bake at 175°C (350°F) for 30–35 minutes, until the top is deep golden and the edges are pulling away slightly from the pan. A skewer pushed into the centre should come out clean.
Step 6 — Pour the Syrup
As soon as the cake comes out of the oven, pour the cooled syrup slowly and evenly over the hot cake, letting it soak in before adding more. Hot cake plus cool syrup is what makes the cake drink it all in.
Step 7 — Cool and Set
Let the cake cool in the pan for at least 30 minutes before cutting, so the syrup settles and the squares hold their shape. Cutting too soon makes the pieces fall apart.
Step 8 — Serve
Cut along the scored lines and serve at room temperature, one square per person, with the almond on top.
Tips for Soft, Syrupy Basbousa
- Use fine semolina, not coarse. Fine semolina gives a tender, even crumb; coarse semolina makes a gritty, dry cake. If the packet only says “semolina”, check that it feels like fine sand, not grit.
- Rest the batter. Ten minutes of resting lets the semolina absorb the yogurt and butter — skip it and the cake bakes dry on top and wet underneath.
- Do not overmix. Stir just until the batter comes together. Overmixing develops the semolina and makes a tough, dense cake instead of a soft one.
- Hot cake, cool syrup. This is the rule that makes basbousa work: hot cake drinks the syrup in; hot syrup on a hot cake just pools on top, and cold cake barely absorbs any. Kunafa follows the same rule – hot pastry, warm syrup – see the Easy Kunafa Recipe with Cheese (Crispy, Gooey & Homemade).
- Score before baking. Scoring after baking cracks the crust and tears the crumb. Score while the batter is soft, and cut along the same lines when serving.
- Do not skimp on the syrup. It looks like a lot, but the cake needs all of it — a basbousa that is short on syrup is a dry basbousa.
Storage, Make-Ahead and Freezing
- Leftovers: cover the pan tightly and keep at room temperature for up to 3 days, or refrigerate for up to 1 week. It is often better on day two, once the syrup has fully settled. Bring refrigerated squares back to room temperature before serving.
- Make ahead: bake the day before serving — basbousa keeps and improves overnight. Make the syrup the same day and pour it on while the cake is hot; do not store the cake unsyruped overnight, or it dries out.
- Freezing: freeze syruped squares in a sealed container, with parchment between layers, for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving. The texture softens slightly after freezing, but the flavour holds.
- Syrup: leftover syrup keeps in a sealed jar in the fridge for up to 2 weeks — warm it gently before using, and drizzle it over individual squares that need a little more moisture.
Variations
- Plain basbousa. Leave out the coconut and add an extra 75 g (3/4 cup) of semolina — the classic bakery version, just as soft.
- Pistachio basbousa. Swap the almonds for whole pistachios on top and sprinkle crushed pistachios over the syruped cake before serving.
- Rose water basbousa. Use rose water instead of orange blossom water in the syrup, for a floral version.
- Tahini basbousa. Brush the pan with 1 tablespoon of tahini instead of greasing it with butter — a nutty base that is traditional in many bakeries.
- Yogurt-free basbousa. Replace the yogurt with 240 ml (1 cup) of milk plus 1 tablespoon of lemon juice, rested for 5 minutes — the cake is a little less tangy, but still soft (see the FAQ).
Nutrition
One serving (1 of 12 squares) has about 360 calories, 56 g carbohydrates, 5 g protein, 15 g fat, 10 g saturated fat, 31 g sugar, 3 g fiber and 60 mg sodium. Nutrition information is an estimate only.
Dietary notes: Contains wheat, milk, coconut and almonds. Coconut-free option: leave the coconut out and add an extra 75 g semolina (see Variations – Plain basbousa).
| Calories | 360 |
|---|---|
| Carbohydrates | 56 g |
| Protein | 5 g |
| Fat | 15 g |
| Saturated fat | 10 g |
| Sugar | 31 g |
| Fiber | 3 g |
| Sodium | 60 mg |
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Ingredients
Polselli Fine Ground Semolina Flour, 11 lb
fine ground semolina flour (11 lb bag)
Bob’s Red Mill Shredded Coconut, 12 oz
shredded coconut (unsweetened — see recipe notes)
Cortas Orange Blossom Water, 10 fl oz
orange blossom water for the syrup
McCormick All Natural Pure Vanilla Extract, 16 fl oz
pure vanilla extract
Baking Equipment
Pyrex Colors 9×13 Glass Baking Dish with BPA-Free Lid
9×13 glass baking dish with lid
AuFranc 2-Quart Tri-Ply Stainless Steel Saucepan with Glass Lid
for the syrup
Kitchen Tools
Pyrex Sculpted Glass Mixing Bowls Set with Plastic Lids, 3-Pack
glass mixing bowls with lids
Substitutions
If you are missing an ingredient, these swaps keep the recipe working.
- Yogurt. Replace it with 240 ml (1 cup) of milk plus 1 tablespoon of lemon juice, rested for 5 minutes – the cake is a little less tangy, but still soft.
- Desiccated coconut. Leave it out and add an extra 75 g (3/4 cup) of semolina – the classic bakery version, just as soft.
- Orange blossom water. Use rose water instead, for a floral version of the same syrup.
- Almonds. Swap them for whole pistachios on top, and sprinkle crushed pistachios over the syruped cake before serving.
Common Mistakes
These are the mistakes that cause the most problems with this recipe.
- Coarse semolina. Fine semolina gives a tender, even crumb – coarse semolina makes a gritty, dry cake.
- Skipping the rest. Ten minutes of resting lets the semolina absorb the yogurt and butter – skip it and the cake bakes dry on top and wet underneath.
- Overmixing. Stir just until the batter comes together – overmixing develops the semolina and makes a tough, dense cake.
- Hot syrup on a hot cake. Hot cake drinks cool syrup in; hot syrup on a hot cake just pools on top, and a cold cake barely absorbs any.
- Scoring after baking. Scoring after baking cracks the crust and tears the crumb – score while the batter is soft.
- Already dry. If the basbousa has baked dry, warm a little extra syrup and spoon it over individual squares before serving.
FAQ
Should basbousa be served warm or cold?
At room temperature is best. Warm basbousa straight from the oven is soft and lovely, but the squares fall apart if you cut them too soon — that is why the recipe rests the cake for 30 minutes first. Cold from the fridge is fine too, but let the squares come back to room temperature for 20–30 minutes before serving, so the syrup softens and the flavour opens up. It is rarely served hot like a pudding.
Can I make basbousa without yogurt?
Yes. Replace the yogurt with 240 ml (1 cup) of milk plus 1 tablespoon of lemon juice, stirred together and rested for 5 minutes — it curdles slightly, like buttermilk, and gives the batter the same moisture and tang. The cake comes out a little less rich and a touch less tangy, but still soft and syrupy. Sour cream thinned with a splash of milk also works in the same amount.
How long does basbousa stay fresh?
Three days at room temperature in a tightly covered pan, and up to a week in the fridge — and it is often better on day two, once the syrup has fully settled into the crumb. It freezes well too: syruped squares keep for up to 2 months in a sealed container, thawed overnight in the fridge. What ruins basbousa is air, not time — keep it covered, and do not store it unsyruped.
Why is my basbousa dry on top and wet underneath?
The batter was not rested. Ten minutes of resting lets the semolina absorb the yogurt and butter; skip it and the cake bakes dry on top and wet underneath.
Times, servings and nutrition values are standard guidance and may vary.
Basbousa Recipe with Coconut
Ingredients
Equipment
Method
- Make the syrup. Put the sugar and water in a small saucepan and bring to a boil, stirring until the sugar dissolves. Boil for 5 minutes, then take it off the heat and stir in the lemon juice and orange blossom water. Set aside to cool — the syrup goes onto a hot cake, so it should be cool or lukewarm, not boiling.
- Mix the dry ingredients. Whisk the semolina, desiccated coconut, sugar and baking powder together in a large bowl until evenly combined, with no pockets of baking powder left.
- Add the wet ingredients. Pour in the melted butter, yogurt and vanilla extract, and stir just until you have a thick, even batter — do not overmix, or the cake turns tough. Let the batter rest for 10 minutes so the semolina can absorb the moisture.
- Pan and score. Spread the batter in a greased 9×13-inch pan and smooth the top. Score it into diamonds or squares with a sharp knife, cutting about halfway through, and press one whole almond into the centre of each piece.
- Bake. Bake at 175°C (350°F) for 30–35 minutes, until the top is deep golden and the edges are pulling away slightly from the pan. A skewer pushed into the centre should come out clean.
- Pour the syrup. As soon as the cake comes out of the oven, pour the cooled syrup slowly and evenly over the hot cake, letting it soak in before adding more. Hot cake plus cool syrup is what makes the cake drink it all in.
- Cool and set. Let the cake cool in the pan for at least 30 minutes before cutting, so the syrup settles and the squares hold their shape. Cutting too soon makes the pieces fall apart.
- Serve. Cut along the scored lines and serve at room temperature, one square per person, with the almond on top.
Notes
More Recipes to Try
More from Desert Dishes — try these next:
- Easy Kunafa Recipe with Cheese — crisp shredded pastry with melted cheese and syrup, the classic Arabian dessert.
- Luqaimat Recipe — Crispy Arabic Sweet Dumplings with Date Syrup — crispy golden dumplings drizzled with date syrup.
- Umm Ali Recipe — Creamy Egyptian Bread Pudding — creamy Egyptian bread pudding with puff pastry, nuts, and hot milk.
- Qatayef Recipe with Walnuts — Stuffed Ramadan Pancakes — stuffed Ramadan pancakes with spiced walnuts and syrup.
- Middle Eastern Desserts — the full hub of Arabian sweets, from kunafa to baklava.
