Basbousa (Coconut Cake)

This recipe is a unauthentic (yet still yummy) version of the popular Middle Eastern dessert Basbousa. Traditionally Basbousa is meant to be dense, chewier, and made with semolina and yogurt. But I like the version that my friend gave me which is lighter and fluffier in texture and less syrupy.

6 eggs
1 cup sugar
1/2 cup oil
1/4 cup semolina
3/4 cup all-purpose flour
1 Tablespoon baking powder
1/4 teaspoon grated lemon zest
1 cup sweetened coconut flakes, plus more for topping

Separate eggs, placing the egg whites in a large bowl and the yolks in a small bowl. Make sure there is no yolk in the egg whites. Beat on high until whites are frothy, add sugar and continue to beat until stiff peaks can form. Add egg yolks and oil and blend. Add semolina and all-purpose flours, baking powder and zest, and blend in well. Fold in 1 cup coconut flakes. Pour batter in greased 13x9 pan (or larger pan for a flatter basbousa). Sprinkle cake with coconut flakes. Bake in preheated 350 F for 20 to 25 min, until top is brown and toothpic comes out clean from the center.

Pour syrup (recipe below) over the cake as soon as it is out of the over. Can be served warm, room temperature or chilled.


Syrup

2 cups sugar
1 cup water
2 tsp lemon juice
Crushed cardamom, cloves and cinnamon sticks or rose water or orange blossom water (optional)

Stirring constantly, disolve sugar in water on medium heat. When sugar is throughly dissolved, increase heat and bring to a boil. Add lemon juice and your choice of flavorings. Boil for 5 - 10 min. Strain if necessary