Basseema ~ Egyptian Coconut Cake
Recipe type: Dessert
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
  • 2 cups dessicated coconut + more for sprinkling
  • ½ cup flour
  • ½ cup milk powder
  • 3 tbsp custard powder (or cornflour)
  • 1 tbsp baking powder
  • ½ cup sugar
  • 3 large eggs
  • 1 cup cream
  • ¾ cup yogurt
  • ½ cup oil
  • ¾ cup sugar
  • ¾ cup water
  • 1 tbsp rose water
  • ½ tin condensed milk
  1. Combine the sugar and water in a saucepan and cook for around 15 to 20 minutes, or till it becomes syrupy.
  2. Pull out from heat, whisk in the condensed milk and rose water. Allow to come to room temperature.
  3. Preheat oven to 180 degrees.
  4. Mix all the ingredients for the cake till well combined. Grease a large glass pan and pour the batter.
  5. Bake for 30 to 40 minutes till the sides are cooked and the cake pulls from the sides.
  6. Take out the cake and immediately pour the syrup all over the cake.
  7. Sprinkle more dessicated coconut all over and leave the cake undisturbed for an hour or even more till the syrup is all soaked up.
  8. Sprinkle more dessicated coconut, cut into squares and serve! Makes around 30 squares.
Initially I had used ⅔ cup of sugar and I found it really sweet. Then I reduced it to ½ cup and it seemed fine for us. You can use upto ⅔ cup if you like yours on the higher side.
Replacing custard powder with cornflour will make the cake look more whitish than yellow.
Recipe by The Big Sweet Tooth at