Coconut Basbousa

Ingredients

1 cup = 220 ml

• 4 eggs
• ½ cup sugar
• 1 tbsp lemon zest
• ½ cup milk
• 1 (125 g) plain yogurt
• 1 cup melted butter
• 2 tbsp Flour
• 9 tbsp medium semolina
• 20 g Baking powder
• 1 cup Coconut

Ingredients for the syrup

• 2 cups sugar
• 1 cup water
• 1 tsp rosewater or orange blossom water

Directions

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, mix together eggs, lemon zest, sugar, milk, yogurt and melted butter. Add flour, semolina, coconut and continue mixing until fully combined.
3. Spread into a greased baking tray and bake for 35–40 minutes or until golden brown.
4. Meanwhile, make the syrup. Place the sugar and water in a saucepan on high and bring to the boil, stirring until the sugar dissolves. Leave the mixture for 10 minutes on low heat. Add rosewater or orange blossom water, remove from the heat and allow to cool.
5. Pour the syrup over the cake while the cake is still hot. Sprinkle the coconut evenly on top, slice and serve.

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