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Semolina and Coconut Cake Recipe

Soft, syrup-soaked, and delicately perfumed with rose or orange blossom water, this Semolina and Coconut Cake delivers a comforting slice of sweetness with every bite.
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Course: Dessert
Cuisine: Middle Eastern
Keyword: Semolina and Coconut Cake Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Resting Time:: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 15 slices
Calories: 310kcal

Ingredients

  • 100 grams ghee clarified butter, softened or melted
  • 1 tin 397 grams sweetened condensed milk
  • 1 teaspoon baking powder
  • 320 grams 1¾ cups + 2 tablespoons semolina (rava)
  • 100 grams desiccated coconut plus extra for garnish
  • 1 cup 250 ml water
  • 1 tablespoon tahina sesame paste, for greasing the pan

For the Syrup:

  • 300 grams 1½ cups granulated sugar
  • 250 ml water
  • 1 teaspoon lemon juice
  • 1 tablespoon rose water or orange blossom water

Instructions

  • Preheat your oven to 190°C (375°F). Lightly coat the base and sides of a 9x13-inch baking dish with tahina to prevent sticking and add subtle nutty undertones.
  • In a large mixing bowl, combine the ghee, condensed milk, and baking powder. Stir in the semolina, desiccated coconut, and water, mixing until you achieve a thick, cohesive batter.
  • Transfer the mixture into the prepared baking dish and use a spatula or the back of a spoon to spread it out evenly, smoothing the surface.
  • Place the dish in the preheated oven and bake for 33 to 35 minutes, or until the top turns a deep golden brown and the edges begin to pull away slightly from the sides.
  • While the cake bakes, prepare the syrup. Combine the sugar and water in a heavy-bottomed saucepan and bring to a boil. Once boiling, reduce the heat and simmer gently for 6 to 8 minutes.
  • Remove the syrup from the heat and stir in the lemon juice and rose water or orange blossom water. Set aside to cool to room temperature.
  • As soon as the basbousa is out of the oven, slowly ladle the syrup over the hot cake, distributing it evenly. Pour gradually, section by section, using a tablespoon to ensure the syrup soaks in evenly—avoid pouring it all in one spot.
  • Allow the cake to absorb the syrup fully. For best results, let it rest for 45 minutes to an hour before slicing.
  • Cut into neat squares or diamonds, garnish with a dusting of desiccated coconut, and serve with fresh berries or a sprig of mint if desired.

Nutrition

Calories: 310kcal