Orange Coconut Basbousa

Why You’ll Love This Recipe

This Orange Coconut Basbousa is a must-try if you love desserts that balance citrusy freshness with sweet and nutty undertones. The semolina gives it a characteristic grainy texture, while the coconut adds chewiness and depth. The orange zest and juice infuse the entire cake with a vibrant flavor, making it stand out from the classic version. Whether served warm or cold, it’s a crowd-pleaser that requires minimal effort but yields maximum flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Semolina

• Desiccated coconut

• All-purpose flour

• Baking powder

• Granulated sugar

• Orange zest

• Orange juice

• Plain yogurt

• Melted butter or ghee

• Vanilla extract

• Salt

• Whole almonds (optional, for topping)

For the syrup:

• Sugar

• Water

• Orange juice

• Lemon juice

• Orange zest (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease a baking pan with butter or line it with parchment paper.

2. In a large mixing bowl, combine semolina, desiccated coconut, flour, baking powder, salt, and sugar.

3. Add the orange zest and mix well to distribute the fragrance evenly.

4. Pour in the orange juice, yogurt, melted butter (or ghee), and vanilla extract. Stir until a thick batter forms.

5. Spread the batter evenly in the prepared baking pan, smoothing the surface with a spatula.

6. Let the batter rest for 10–15 minutes to allow the semolina to absorb the liquids.

7. Score the top into square or diamond shapes and optionally place a whole almond in the center of each.

8. Bake for 30–35 minutes or until the top is golden brown and a toothpick comes out clean.

9. While the basbousa is baking, prepare the syrup by boiling sugar, water, orange juice, and lemon juice together for about 10 minutes until slightly thickened.

10. Once the basbousa is out of the oven, immediately pour the warm syrup evenly over the hot cake.

11. Let the cake absorb the syrup and cool to room temperature before slicing along the pre-scored lines.

Servings and timing

This recipe serves 12.
Prep time: 15 minutes
Cook time: 35 minutes
Cooling and resting time: 30 minutes
Total time: 1 hour 20 minutes

Variations

• Nutty Twist: Add chopped pistachios, walnuts, or almonds to the batter for a crunchy bite.

• Extra Coconut: Sprinkle additional desiccated coconut on top before baking for a toasted finish.

• Spiced Version: Add ground cardamom or cinnamon for a warm, aromatic depth.

• Dairy-Free Option: Use plant-based yogurt and coconut oil instead of butter.

• Chocolate Orange: Mix in some mini chocolate chips for a dessert-style version.

Storage/Reheating

Store leftover basbousa in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.
To reheat, warm slices in the microwave for 10–15 seconds or place in a 300°F (150°C) oven for 5–10 minutes until heated through. Avoid overbaking to prevent drying out.

FAQs

How is basbousa different from cake?

Basbousa is made primarily with semolina and yogurt, giving it a denser, grainier texture compared to regular cake.

Can I make this basbousa gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure your semolina is labeled gluten-free.

Is fresh orange juice necessary?

Fresh orange juice provides the best flavor, but you can use bottled juice in a pinch.

Can I use sweetened coconut?

Yes, but reduce the sugar in the recipe slightly to compensate for the added sweetness.

What pan size works best for this recipe?

An 8×8 inch (20×20 cm) square baking pan or similar size works well.

Do I need to soak the semolina?

No soaking is required in this recipe, but resting the batter for 10–15 minutes allows the semolina to absorb the liquids.

Can I freeze basbousa?

Yes, freeze sliced pieces in an airtight container for up to 2 months. Thaw at room temperature before serving.

What can I substitute for yogurt?

Sour cream or buttermilk can be used as substitutes for yogurt.

Why is my basbousa dry?

Overbaking or not adding enough syrup can cause dryness. Be sure to pour the syrup while the cake is hot.

Can I make it without syrup?

You can skip the syrup for a less sweet version, but the syrup helps keep the basbousa moist and flavorful.

Conclusion

Orange Coconut Basbousa is a fragrant, flavorful twist on a beloved Middle Eastern dessert. With its citrusy brightness, moist texture, and sweet coconut undertone, it’s the perfect addition to any dessert table. Whether served as a festive treat or an everyday indulgence, this basbousa variation is sure to become a favorite in your kitchen.

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