Basbousa (Coconut Yogurt Semolina Cake)


Type: Cake
Prep time:  20 mins
Cook time:  40 mins
Total time:  60 mins
Serves: 16 (approximately 380 calories per serving)
Results: A tasty if very high calorie dish (the servings are very small, most people eat two pieces. It comes out almost like cornbread but with a sweeter coconut taste.



  • 2 cups semolina
  • 1 cup coconut
  • 1/2 cup butter (1 stick)
  • 1 tsp baking soda
  • 1/3 cup cashews (almonds or other nut works)
  • 1 cup plain yogurt
  • 1/3 cup sugar


  • 2 cups sugar
  • 1 teaspoon lemon juice
  • 1 1/2 cups water
  • ¼ teaspoons Cinnamon.


  1. Pre-heat oven to 400 degrees F. Grease an 9×9 or 8×8 square pan or a 9” round pie dish with butter or olive oil and set aside.
  2. Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl. Use your hands to incorporate the butter with the other ingredients until mixed well. Add the yogurt and continue mixing with your hands until fully combined.The mixture should be fairly thick and easy to press with hands.
  3. Press the mix down onto square baking dish or round pie pan.The cake mix should be about 1 inch thick.Cut a diamond or square design in the cake with a butter knife. Place nut you have on hand onto each pre-cut square.
  4. Bake at 400 degrees for 30 min to 40 mins until it’s a bronze brown color. If no color forms on the top turn on broiler for 1-2 minutes until the top is golden/bronze. Cut the Cake again along the pre-cut lines and pour cold syrup on top while its hot so it can absorb all through.


  1. While the cake is baking, Mix all the ingredients for the syrup and place in saucepan on high until it boils. Boil for 10 minutes or until the syrup coats the back of a spoon. You are basically making a simple syrup.
  2. It seems like a lot of syrup (and it is).

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