Coconut Halva Basbousa
Experience the ultimate fusion of Middle Eastern flavors and textures with this Coconut Halva Basbousa recipe, a delightful twist on the classic semolina cake. Infused with the richness of crumbled halva and the tropical sweetness of desiccated coconut, this dessert boasts a moist, tender crumb that’s irresistibly satisfying. A velvety syrup made with sugar, lemon, and vanilla is poured over the warm cake, ensuring every bite bursts with sweetness. Topped with crunchy almonds or pistachios for a touch of elegance, this easy-to-make treat is perfect for any occasion. Make this Coconut Halva Basbousa to impress guests or indulge your own sweet tooth—it's both comforting and exotic! Keywords: Coconut Halva Basbousa, semolina cake, Middle Eastern dessert, coconut dessert recipe, halva recipes, syrup-soaked cake.
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Recipe Information
Ingredients
- 2 cups Semolina
- 0.5 cup Granulated sugar
- 1 cup Desiccated coconut
- 1 cup Greek yogurt
- 0.5 cup Vegetable oil
- 0.5 cup Milk
- 1 teaspoon Baking powder
- 2 tablespoons Tahini
- 0.5 cup Halva, crumbled
- 0.25 cup Almonds or pistachios (for garnish)
- 1 cup Sugar (for syrup)
- 1 cup Water (for syrup)
- 1 tablespoon Fresh lemon juice (for syrup)
- 1 teaspoon Vanilla extract (for syrup)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square or round baking dish with tahini.
In a large mixing bowl, combine the semolina, granulated sugar, desiccated coconut, and baking powder.
Add the Greek yogurt, vegetable oil, and milk to the dry ingredients. Mix until a thick batter forms.
Fold in the crumbled halva gently to distribute evenly throughout the batter.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Score the batter into diamond or square shapes using a knife. Place an almond or pistachio in the center of each piece as a decorative garnish.
Bake in the preheated oven for 30–35 minutes, or until the basbousa is golden brown and a toothpick inserted into the center comes out clean.
While the basbousa is baking, prepare the syrup. In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil, then reduce to a simmer and cook for 8–10 minutes, until slightly thickened.
Remove the syrup from heat and stir in the vanilla extract. Allow it to cool slightly.
Once the basbousa is baked, remove it from the oven and immediately pour the warm syrup evenly over the hot cake, ensuring it absorbs fully.
Allow the cake to cool completely before slicing along the scored lines and serving.
Serve the Coconut Halva Basbousa at room temperature and enjoy its rich, moist texture and irresistible flavor!
Nutrition Facts
Calories |
5410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.9 g | 323% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 700 mg | 30% | |
| Total Carbohydrate | 711.2 g | 259% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 384.1 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2911 mg | 224% | |
| Iron | 10729.7 mg | 59609% | |
| Potassium | 2468 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
