Semolina Coconut Cake with Lemon Sugar Syrup

Introduction

Semolina and desiccated coconut give this cake a close, tender crumb that can absorb a full lemon sugar syrup without falling apart. You score the batter before baking, then pour the syrup over while the cake is still warm, which makes it a good make-ahead dessert for coffee, tea, or a simple after-dinner sweet.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 9

Ingredients

Cake

• 1 cup fine semolina
• ½ cup desiccated coconut
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 1 cup plain yogurt
• 1 teaspoon baking powder
• ½ teaspoon vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• Almonds or pistachios, chopped (for garnish)

Syrup

• 1 cup water
• 1 cup granulated sugar
• 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine the fine semolina, desiccated coconut, melted unsalted butter, granulated sugar, plain yogurt, baking powder, and vanilla powder (use half this amount if you prefer less rich vanilla flavor). Stir well until all the ingredients are thoroughly combined and form a smooth batter.
3. Grease a 9×9 inch baking pan and pour the batter into it, spreading it out evenly.
4. Using a knife, score the surface of the batter into diamond or square shapes. This will help the syrup to penetrate the cake.
5. Bake the basbousa in the preheated oven for about 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. While the basbousa is baking, prepare the syrup by the water, granulated sugar, and lemon juice in a saucepan. Bring the mixture to a boil, stirring occasionally, until the sugar is fully dissolved. Remove the syrup from heat and set it aside to cool.
7. Once the basbousa is baked, remove it from the oven and let it cool for a few minutes.
8. Pour the prepared syrup evenly over the warm basbousa, allowing it to soak into the cake.
9. Garnish the basbousa with chopped almonds or pistachios for added texture and presentation.
10. Allow the basbousa to cool completely before cutting and serving.

Variations

• Swap the plain yogurt for full-fat Greek yogurt if you want a slightly denser cake with more tang.
• Replace the vanilla powder (use half this amount if you prefer less rich vanilla flavor) with orange blossom water for a more floral, traditional profile.
• Brown the unsalted butter before adding it to the batter if you want a deeper, nuttier flavor.
• Use pistachios instead of almonds for a softer crunch and more color on top; use almonds if you want a firmer, toastier bite.

Tips for Success

• Stir the batter until it is smooth and fully combined; dry pockets of semolina will bake up gritty.
• Score the surface before baking, not after, so the syrup can run into the cuts instead of sitting on top.
• Pull the cake when the top is evenly golden brown and a toothpick comes out clean from the center.
• Let the syrup cool while the cake bakes; cool syrup absorbs well into a warm cake without turning the top mushy.
• Wait until the basbousa cools completely before cutting along the scored lines, or the pieces can crumble at the edges.

Storage and Reheating

Store the cooled cake in an airtight container in the fridge for up to 5 days. If you want to freeze it, wrap individual pieces tightly and place them in a freezer-safe container or bag for up to 2 months.

For serving, room temperature works well and keeps the texture intact. If you want it slightly warm, microwave a piece for 10–15 seconds, or warm it in a 150°C oven for 8–10 minutes, loosely covered so the top does not dry out.

FAQ

Can you make this a day ahead?

Yes. The syrup settles into the cake as it rests, so the texture is often better the next day.

Why do you score the batter before baking?

The cuts give the syrup clear channels to soak into the cake and make cleaner portions once it cools.

Can you use coarse semolina instead of fine semolina?

You can, but the crumb will be rougher and less even. Fine semolina gives the softer, tighter texture this cake is meant to have.

Can you make this dairy-free?

Yes, if you use a plain dairy-free yogurt and a plant-based butter substitute. The cake will be slightly less rich, but it will still bake and soak up the syrup well.