Basbousa with coconut flakes
15 servings
60 minutes
Basbousa with coconut is a tender and aromatic cake based on semolina, giving it a unique texture. Originating from Middle Eastern cuisine, this dessert has gained popularity worldwide due to its sweetness and rich flavor. The coconut adds an exotic touch, making each piece surprisingly soft and juicy. Basbousa is soaked in hot syrup that is fully absorbed, turning the cake into a true paradise for sweet lovers. A light lemon tang complements the sweetness, creating a harmonious balance of flavors. This dessert is perfect for cozy family evenings, celebrations, and simply enjoying the moment with a cup of fragrant tea.
1
We mix semolina, sugar, coconut flakes, vanillin, and baking soda.
- Semolina: 900 g
- Sugar: 400 g
- Coconut flakes: 300 g
- Vanillin: to taste
- Soda: 2 teaspoons
2
We are melting butter.
- Butter: 150 g
3
Pour vegetable oil and melted butter into the mixture from point 1. Mix thoroughly.
- Vegetable oil: 150 ml
- Butter: 150 g
4
Add sour cream to the resulting mass and mix thoroughly until your arm gets tired (about 10-15 minutes).
- Sour cream 20%: 1600 g
5
Grease the baking tray with vegetable oil and pour in the mixture.
- Vegetable oil: 150 ml
6
Bake at 160-170 degrees for about 30 minutes. A bronze crust, slightly darker than golden, should form on top.
7
After baking, let the pie cool properly.
8
Heat the sugar syrup (sugar and water 1:1) to boiling, add a teaspoon of lemon juice. Remove from heat.
- Sugar syrup: 800 ml
- Lemon juice: 1 teaspoon
9
We cut the cold pie in the pan, as it will be difficult to cut later. Without removing it from the pan, pour the basbousa (cold, this is important) with syrup (hot, this is important). Wait until all the syrup is absorbed by the pie. Chill again (though you can start right now) and enjoy your meal.