Cream of Wheat Cake (Basboosa)

Name: Cream of Wheat Cake (Basboosa)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 64 servings
Cuisine: Egyptian
Ingredients: 2 cup semolina flour; 0.333 tsp baking powder; 1 cup granulated sugar; 1 cup sweetened flaked coconut; 0.25 cup butter; 1 cup plain yogurt; 0.25 cup milk; 1 cup water; 1 cup granulated sugar; 1 tbsp rose water

Flaked coconut and yogurt come together in this Egyptian cake, flavoured with rose water and baked in the oven.

1 hr 5 min · Serves 64 · Medium

Method

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Time: Prep 15 min · Cook 50 min · 65 min total
Difficulty: medium

1
Preheat oven to 350 degees F (175 degrees C). Grease an 8 inch square baking dish. In a large bowl, mix together the semolina flour (Cream of Wheat), baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until all is well moistened, but not runny. It should be the consistency of brownie batter. If it's too dry, add a little more milk.
2
Spread into prepared baking dish, smooth the top. Bake 45 minutes until golden brown. While it is baking, make the syrup: Combine the water and sugar, bring to a boil and boil for at least 5 minutes. You can do this on top of the stove or in the microwave.
3
When it is finished baking, pour the syrup over the hot cake and place back into the oven for 5 minutes or until the syrup has been fully absorbed.
5 min
4
Allow to cool to room temperature before serving.