Dessert

Basbousa Dessert with Almonds and Coconut Recipe

Name: Basbousa Dessert with Almonds and Coconut Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 1 1/2 teaspoons baking powder; 3 cups coarse semolina; 4 ounces unsalted butter, melted; 1 1/4 cups unsweetened shredded coconut; 3/4 cup milk; 24 whole almonds; 1 3/4 cups granulated sugar; 1 1/3 cups water; 2 teaspoons lemon juice; Tahini paste (for coating the baking dish)

ByElena Hart October 10, 2026October 10, 2026

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Introduction

Basbousa is a delightful Middle Eastern semolina cake soaked in sweet syrup, known for its moist texture and nutty flavor. This recipe combines shredded coconut and almonds for an extra layer of deliciousness. Perfect for sharing with family or friends, it’s simple to prepare and sure to please.

Three square pieces of golden almond cake are stacked on a small white round plate on a white marbled surface. Each cake piece has a slightly crispy brown top layer with a single whole almond placed in the center. The cake layers underneath are soft, moist, and light yellow in color, showing a crumbly texture. In the background, a white baking dish with more almond cake pieces is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Tahini paste (for coating dish)
1 cup plain yogurt

1 cup granulated sugar
1 1/2 teaspoons baking powder

3 cups coarse semolina
4 ounces unsalted butter (melted)

1 1/4 cups unsweetened shredded coconut
3/4 cup milk
24 whole almonds

1 3/4 cups granulated sugar (for syrup)
1 1/3 cups water (for syrup)
2 teaspoons lemon juice (for syrup)

Instructions

Step 1: Preheat the oven to 375°F. Grease a 9×13 inch baking dish thoroughly with tahini paste to prevent sticking and add flavor.
Step 2: In a large bowl, combine yogurt, granulated sugar, baking powder, and semolina. Mix well until combined.
Step 3: Add the melted butter, shredded coconut, and milk to the dry ingredients. Stir until a smooth batter forms.

Step 4: Pour the batter evenly into the prepared baking dish. Use a knife to score the surface into diamond shapes and place a whole almond on each piece.
Step 5: Bake for 30-35 minutes or until the top turns golden brown and a toothpick inserted in the center comes out clean.
Step 6: While the cake bakes, combine sugar, water, and lemon juice in a saucepan. Bring to a boil and simmer for 8 minutes to make a syrup.

Step 7: As soon as the cake is out of the oven, pour the hot syrup evenly over the hot cake. Allow it to cool completely so the syrup is absorbed before serving.

Tips & Variations

For a richer flavor, substitute half the milk with coconut milk.
Try adding a teaspoon of rose water or orange blossom water to the syrup for a floral touch.

Use blanched almonds or pistachios instead of whole almonds for a different texture and taste.
Make smaller individual portions by baking the batter in muffin tins.

Storage

Store basbousa in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week; bring to room temperature before serving to enjoy its soft texture. Avoid storing in direct moisture to keep the syrup from making the cake soggy.

How to Serve

A close-up view of a tray filled with golden brown dessert squares, each topped with a single shiny brown almond placed in the center. The dessert appears soft and crumbly with a slightly grainy texture on top and is cut into even diamond shapes. One square is lifted above the others, showing a thick, moist interior that is pale yellow. The tray is placed on a white marbled surface, and the photo captures the warm, inviting color of the dessert with good light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fine semolina instead of coarse semolina?

Coarse semolina gives basbousa its characteristic texture and bite. Using fine semolina may result in a denser, less textured cake, but it will still be tasty.

Is it necessary to pour hot syrup over hot cake?

Yes, pouring hot syrup over hot cake helps the syrup absorb evenly and keeps the basbousa moist. If either is cold, the syrup will not soak in as effectively.