Dessert

Honey and coconut basbousa

Name: Honey and coconut basbousa
Yield: 12
Ingredients: 3 eggs; 150g caster sugar; 200g coarse semolina; 70g desiccated coconut; 1/3 cup (50g) plain flour; 1/2 tsp baking powder; 400g Greek yoghurt; 150g unsalted butter, melted, cooled; 100g shredded coconut; 400ml runny honey; 3 tsp rosewater

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https://healthimprovements.info/recipes/honey-coconut-basbousa/1exin8vd — Honey and coconut basbousa

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by Phoebe Wood

Jun 24, 2019

A traditional Middle Eastern sweet cake filled with natural flavour.

3 eggs
150g caster sugar
200g coarse semolina
70g desiccated coconut
1/3 cup (50g) plain flour
1/2 tsp baking powder
400g Greek yoghurt
150g unsalted butter, melted, cooled
100g shredded coconut
400ml runny honey
3 tsp rosewater

Method

1.

Preheat oven to 170°C. Grease base and sides of a 20cm x 30cm lamington pan and line with baking paper.
2.

Whisk eggs and sugar in a stand mixer fitted with whisk attachment until sugar is dissolved. Combine with semolina, coconut, flour, baking powder, yoghurt and butter in a bowl. Spread into base of prepared pan, top with shredded coconut and bake for 40 minutes or until coconut is golden. Remove from oven. While cake is still hot, bring honey, 1/2 cup (125ml) water and 1 tsp salt flakes to a simmer in a saucepan over medium heat. Stir in rosewater, then pour evenly over cake. Cool to room temperature before serving