Coconut basbousa

Same method as the classic version, with coconut replacing some of the semolina and milk loosening the batter.

Syrup

Use the classic syrup, but swap the orange blossom water for ½ tsp vanilla.

Cake

• 220 g coarse semolina
• 80 g desiccated coconut (plus 2 tbsp for the top)
• 100 g sugar
• 120 g melted butter
• 200 g yogurt
• 80 ml milk
• 1 tsp baking powder
• Pinch of salt

1. Heat the oven to 180 °C and grease a 23×33 cm tray.
2. Combine semolina, coconut, sugar, baking powder and salt. Rub in the butter.
3. Add yogurt and milk; stir just until combined. The batter is looser than the classic one.
4. Spread in the tray, score, and sprinkle with coconut.
5. Bake 30–35 minutes. The coconut on top should be toasted, not dark.
6. Pour cold syrup over immediately and rest an hour.