Basseema/ Bassima ~ Egyptian Coconut Cake

19-bassemaPin

 

I have been wanting to post this and I am so excited that it is finally making its way to this space of mine! The season now is such that we do a lot of barbecuing. HD is least interested but his cousin love to arrange everything and most of the time, we only need to be present and eat what they make! πŸ˜‰ Freshly barbecued chicken with some hummus and khubboos is definitely our favorite winter time foods for dinner over weekend. The men will be doing everything while we women huddle at a corner to chit chat and the kids play their energies out. It is always a time we all look forward to, and definitely I am looking forward to the start during this season too, InShaAllah… πŸ™‚ Everytime we go for it, all the men expect me to make something sweet and take as the sign off dish, so they do the parties on Fridays so that I have enough of time to think of what I want to make. Hehe… I made this dish during one of our last barbeque parties we had… now don’t ask me when it was! As I scheduled this post, the temptation of making this again popped up, and I made it over the weekend, a part for my colleagues, a part for our building watchman and another part for HD’s staff, and my colleagues ranked it as one of the best things they have ever eaten made by me… πŸ™‚ That is certificate enough for all of you to try this as soon as possible… πŸ˜‰

 

19-b1Pin

 

When you look at it, you may think it is Basbousa, but no, it isn’t. Yes, both are of Egyptian origin but the highlight of Basbousa is semolina, while in the Basseema, it is coconut. It is all in and out coconut – loads and loads of it! I have tried Basbousa a couple of times but didn’t like how it turned out to be, so I keep trying till I get a recipe that has satisfied me. The inspiration to make this was this video, and even though it is slightly sweeter that I would love it to, I didn’t have even a single piece leftover. In fact, HD and B came back asking me the next day if I had kept some in the pantry, but unfortunately I hadn’t. So when I made it again, I made sure I kept some extra for them. πŸ˜‰ It is an out-to-out party dessert, very rich and best when enjoyed in small bites. The texture is literally melt in mouth as you can see. You bite in and it just sinks into your throat. The best part about it is that it is so easy to make, literally you just dump in all ingredients in a large bowl and fold in till all become moist, pour into a pan and bake. Then pour the lukewarm syrup on the hot cake and allow it to soak up everything for around two to three hours. If you have a party coming up, I would suggest you try this. I can promise that you will get raving reviews from your guests about how delicious this one tastes… πŸ™‚ Off to the recipe…

 

19-b2Pin

 

Pin
4.34 from 3 votes

Basseema ~ Egyptian Coconut Cake

Course Dessert
Cuisine Middle Eastern
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 10 -12
Author Rafeeda

Ingredients

  • FOR CAKE:
  • 2 cups dessicated coconut + more for sprinkling
  • 1/2 cup flour
  • 1/2 cup milk powder
  • 3 tbsp custard powder or cornflour
  • 1 tbsp baking powder
  • 1/2 cup sugar
  • 3 large eggs
  • 1 cup cream
  • 3/4 cup yogurt
  • 1/2 cup oil
  • FOR SUGAR SYRUP:
  • 3/4 cup sugar
  • 3/4 cup water
  • 1 tbsp rose water
  • 1/2 tin condensed milk

Instructions

  • Combine the sugar and water in a saucepan and cook for around 15 to 20 minutes, or till it becomes syrupy.
  • Pull out from heat, whisk in the condensed milk and rose water. Allow to come to room temperature.
  • Preheat oven to 180 degrees.
  • Mix all the ingredients for the cake till well combined. Grease a large glass pan and pour the batter.
  • Bake for 30 to 40 minutes till the sides are cooked and the cake pulls from the sides.
  • Take out the cake and immediately pour the syrup all over the cake.
  • Sprinkle more dessicated coconut all over and leave the cake undisturbed for an hour or even more till the syrup is all soaked up.
  • Sprinkle more dessicated coconut, cut into squares and serve! Makes around 30 squares.

Notes

Initially I had used 2/3 cup of sugar and I found it really sweet. Then I reduced it to 1/2 cup and it seemed fine for us. You can use upto 2/3 cup if you like yours on the higher side.
Replacing custard powder with cornflour will make the cake look more whitish than yellow.

Join the Conversation

  1. Beautiful color Rafee!! Now I have to think about replacing 3 eggs to make this yellow beauty!!
    I was laughing thinking about hummus and qaboos!!????????????

    1. Rafeeda AR Author says:

      I would also love to try this without eggs, very soon, because 3 eggs is not a small quantity! Thank you so much Priya… hehe… πŸ™‚

  2. 4 stars
    Hi.. beautiful recipe.. can I make it one day prior and keep it.. if yes , how do I store it ??

    1. Rafeeda AR Author says:

      If your kitchen is cool, it sits well on the kitchen top. Otherwise, you can store leftovers in the fridge in a container. Thanks a lot for coming by Famina… Hope you make it, enjoy it and share the picture too…

  3. 4 stars
    Insha Allah will try this. Recipe seems easy and the cake looks yummmm

    1. Rafeeda AR Author says:

      Thank you so much Haya…

  4. This looks perfect and beautiful

    1. Rafeeda AR Author says:

      Thanks a lot Anlet…

  5. This cake looks simply gorgeous..love coconut cakes anyday ..

    1. Rafeeda AR Author says:

      Thank you so much Gloria…

  6. Love anything with coconut! What can I use instead of milk powder?

    1. Rafeeda AR Author says:

      I feel milk powder is more for flavor, you may omit it or replace it with half the quantity of flour… this is only a suggestion… Thanks a lot Angie…

  7. Beautiful cake Rafeeda! I couldn’t wait to check out the recipe when I saw the picture on fb. I have to try this for sure!

    1. Rafeeda AR Author says:

      Thank you so much Shibi…

  8. Wow! This looks so yummy and you know I have a weakness for coconut ????

    1. Rafeeda AR Author says:

      Thank you so much Priya… πŸ™‚

  9. Love the color and its texture…..! This cake looks super moist and yummy….! Its time for barbecuing there… ? Here it is cold.

    1. Rafeeda AR Author says:

      Yes, it will get cold by December-January but the cold is like around 8-10 degrees, so never cold enough not to barbeque! Thank you so much Remya…

    1. Rafeeda AR Author says:

      Thanks Anitha… πŸ™‚

  10. Wow, am so tempted tp bake this coconut cake soon, looks fabulous sis..

    1. Rafeeda AR Author says:

      Thank you so much Priyaakka…

  11. 5 stars
    The second click is calling pick me up .My south indian soul ????will thank me for this coconut loaded dessert .

    1. Rafeeda AR Author says:

      Haha… exactly a reason why I totally loved it too! πŸ˜‰ Thanks a lot Nusrath…

  12. That’s really tempting me Rafeeda!Very simple yet delicious looking dessert!Wanna give it a try!

    1. Rafeeda AR Author says:

      Thank you so much Shazia…

  13. Saving this cake Rafee!!! I love because it’s GF.

    1. Rafeeda AR Author says:

      A little gluten because of the flour there, but you can very well use GF free flour! Thanks a lot Dol…

  14. Oops! How did I miss commenting here! I love LOVE anything with coconut sweet dish. I am avoiding bakes and sweets as much as possible but there are days I crave and cravings get better of me… have to try this for sure.. hopefully when I home. I saw this on FB, even remember reading this post!

    1. Rafeeda AR Author says:

      I was too wondering why you hadn’t commented on this post… πŸ˜› Cravings of sweet is not at all good for our ever expanding waistline… πŸ™ Thanks a lot Fami….

  15. 1 tbsp baking pwdr is not too much for a cake? Or was it a typing error. Is it tsp or tbsp

    1. Rafeeda AR Author says:

      This is a 13×9 inch cake, so that amount is fine. Thank you so much for your comment, Nihla…

  16. Frances David says:

    I cooked this coconut cake for our international dinner and it was big hit with everyone. I have been asked to cook it for our Christmas table also, a very moorish cake.

    1. Rafeeda AR Author says:

      Thank you so much for trying and sharing your feedback…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Like
Close
The Big Sweet Tooth Β© Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog
Close