Coconut Basbousa: A Home-Style Recipe
Sweets · Makes 16 squares · Published October 22, 2026
Semolina and yogurt create the dense, moist crumb of this simple syrup cake. Let the semolina hydrate before baking so the texture is even.
A home-style variation, not our shop’s formula. These recipes have not been kitchen-tested by Syrian Sweets of America. Check ingredient labels for allergens and kosher suitability.
Ingredients
- 2 cups medium semolina
- 1/2 cup unsweetened shredded coconut
- 1/2 cup sugar
- 1 cup plain yogurt
- 1/2 cup melted butter
- 1 tsp baking powder
- 16 blanched almonds
- 1 cup sugar for syrup
- 3/4 cup water
- 1 tbsp lemon juice
Method
- Heat oven to 350°F. Simmer syrup sugar, water and lemon for 8 minutes and cool.
- Mix semolina, coconut, sugar and baking powder. Fold in yogurt and butter. Spread in a buttered 9-inch square pan and rest 20 minutes.
- Score into 16 squares and place an almond in each. Bake 30–40 minutes until golden and firm in the center.
- Recut the scored lines and pour cool syrup over the hot cake. Allow at least 2 hours for absorption before serving.
A better result
Mix only until evenly moistened. This batter is thicker than sponge-cake batter; do not thin it until it pours.
Serve it together
Small squares work well beside maamoul and coffee. Order a prepared basbousa selection for a mixed dessert spread.
Prefer it ready to serve?
Explore the matching item below or start an order request. Call 646•462•8646 to confirm quantities, availability and timing. U.S. UPS shipping is $15; worldwide shipping is quoted by phone. Ask which dishes can travel to your destination.