Egyptian Baseema
A delicious Egyptian coconut cake that is considered a basbousa cousin.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: Egyptian
Diet: Halal
Servings: 10 Servings
Calories: 357kcal
- 2 cups of finely shredded unsweetened coconut
- ½ cup of semolina
- ½ cup all purpose flour
- ½ cup sugar
- ½ cup of milk
- ⅓ cup ghee
- 1 teaspoon Baking Powder.
Optional:
- Nuts and raisins for garnishing or simply use more coconut flakes
For the syrup:
- 1 cup of sugar
- 1 cup of water
- 1 teaspoon vanilla extract
- 1 teaspoon of lemon juice
Make the syrup:
In a saucepan over medium heat mix in sugar, water vanilla extract and lemon juice.
Wait for the mixture to boil then reduce heat and simmer for 10 minutes.
Let it cool down completely.
Grease a 9 or 10 inch pie dish or rounded baking dish
In a large bowl mix all the ingredients well together
Wet your hands with a little water and spread the mixture into the baking dish
Sprinkle top with nuts is using
Bake in a 350F preheated oven for almost 45 minutes or until golden brown.
When it is done, take the baseman out and pour cooled syrup over, let it soak the syrup before serving.
- Do not heat up the oven before you are done with the cake, it is best to let it rest while the oven is heating up
- Please check the nutrition disclaimer policy.
Calories: 357kcal | Carbohydrates: 47g | Protein: 3g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 55mg | Potassium: 145mg | Fiber: 4g | Sugar: 32g | Vitamin A: 20IU | Vitamin C: 0.5mg | Calcium: 46mg | Iron: 1mg