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4.50 from 4 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.