Lisa Bullock
@lisabul
Coconut Semolina Cake (Basboosa II)
A delightful Middle Eastern dessert made with semolina flour, coconut, and yogurt, soaked in a sweet syrup. This Coconut Semolina Cake, also known as Basboosa, is perfect for any occasion and is sure to impress your guests with its unique flavor and texture.
Details
- Cuisine:middle-eastern
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:11
- Views:6
Recipe Information
- Prep time20 min.
- Cook time45 min.
- Total time65 min.
- Servings9
Ingredients
- 2 cups
- 1/3 teaspoon
- 1 cup
- 1 cup
- 1/4 cup
- 1 cup
- 1/4 cup, or as needed
- 1/4 cup
- 1 cup
- 1 cup
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Coconut Semolina Cake (Basboosa II).
Step 1
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
Step 2
In a large mixing bowl, combine the semolina flour, baking powder, 1 cup of sugar, sweetened coconut, and melted butter. Stir until well mixed.
Step 3
Add the yogurt and 1/4 cup of milk to the mixture. Stir until the batter is moistened but not runny. If the mixture appears too dry, gradually add more milk until the desired consistency is reached.
Step 4
Spread the batter evenly into the greased baking dish, smoothing the top. Decorate the surface with whole almonds.
Step 5
Bake in the preheated oven for 40 to 45 minutes, or until the top is golden brown.
Step 6
While the cake is baking, prepare the syrup by combining 1 cup of water, 1 cup of sugar, and lemon juice in a small saucepan. Bring to a boil and let it simmer for at least 5 minutes.
Step 7
Once the cake is done baking, remove it from the oven and pour the hot syrup evenly over the top. Return the cake to the oven for an additional 5 minutes to allow the syrup to soak in.
Step 8
Let the cake rest for about 20 minutes before cutting it into pieces and serving.