Orange Coconut Basbousa is an Arab modern twist on the beloved dessert across the Middle East and North Africa. It’s a sweet, sticky, citrusy semolina-based cake soaked in citrusy simple syrup. Traditional basbousa typically includes coconut, which adds subtle tropical flavors that pairs beautifully with the syrupy sweetness. The orange coconut basbousa is a refreshing spin on this classic treat. It adds a hint of zest and essence that turns the dessert into something truly special.

I personally grew up eating orange basbousa, and might I say I prefer it over the traditional kind. This style of Egyptian basbousa is cake-like, soft, fluffy and moist. If you want to try my other basbousa recipes, try this traditional basbousa with coconut (often called Egyptian basbousa). Or, try basbousa bil ashta (basbousa with a layer of ashta in the middle). If you want the thinner kind of basbousa then find that recipe here. We often refer to this as Palestinian Hareesa or Palestinian Basbousa. In Lebanon, it’s also called Namoura.

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What is Basbousa?

Essentially, basbousa is a dessert made from coarse semolina, sweetened with sugar, and often topped with almonds or coconut. After baking, it’s soaked in a rose or orange blossom-scented syrup, making it moist and succulent. It’s a dessert with countless variations and names, but the underlying recipe remains much the same, and uses the same ingredients. It’s a simple, comforting, and not overly sweet treat that’s perfect with tea or coffee.

Why Add Orange and Coconut and make it an Orange Coconut Basbousa?

Adding orange to basbousa gives it a vibrant twist, the citrus cuts through the sweetness and adds a slight tang. The coconut’s mild flavor and soft texture provide a contrast to the orange’s zest, adding layers of flavor without overpowering the original essence of basbousa. Together, orange and coconut create a summery taste that balances the richness of the semolina. Which, I find funny, because oranges and citrus in general are winter fruits.

Orange coconut basbousa is a beautiful way to put a modern twist on a beloved classic. Although not too modern, as I did grow up in Jordan and knew people would combine these flavors all the time. The addition of orange brings a refreshing brightness, while the coconut adds richness and texture, creating a balance of flavors that makes every bite feel like a flavor party. It’s the perfect dessert for any occasion—whether it’s a family gathering, a holiday, or a simple tea-time indulgence. Scroll down to see how to make it this delicious Egyptian basbousa with coconut and oranges!

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Ingredients to Make Orange Coconut Basbousa:

The cake may sound like it needs a lot of work, but all you need is 2 bowls and some ingredients, plus a whisk.

Coarse semolina: Coarse semolina is essential for this cake. It adds a nice crumb and helps the cake hold its shape and not be dense.

All purpose flour: Essential to bind the semolina together and make it cake-like.

Baking powder: Helps the cake rise while baking!

Coconut powder: Essential for the coconut flavor. Often called Coconut Macaroon, or desiccated coconut. Make sure whatever you’re using is not sweetened.

Granulated sugar: To add sweetness to the cake so you don’t use too much syrup and have the cake be goopy.

Plain yogurt: Adds a lot of moisture to the cake to make it extra unforgettable.

Eggs: A binding ingredient to keep everything together. It helps the cake develop a cake like crumb with the semolina.

Milk: To ensure the cake stays moist.

Orange juice: For a kick of orange flavor. Use fresh squeezed oranges (from the ones you’re using for th zest) for the best flavor.

Orange zest: The best part of the cake that adds all the citrus flavor. Massage it in with the sugar to release the natural oils for optimum flavor.

Neutral oil: For moisture, and to add fats into the cake.

Unsalted butter: Butter adds more flavor than oil, but it dries out faster. A combination of the two is key.

Orange blossom water: A kick of extra flavor. You could use vanilla extract too.

Tahini: Traditional basbousa uses tahini to brush the pan instead of using a cooking spray. This adds the tiniest hint of nuttiness and it’s absolutely delicious.

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To Make the Citrus Simple Syrup:

Granulated sugar: The main component of simple syrup.

Water: The liquid base of the syrup.

Freshly squeezed orange juice, orange zest, and orange blossom water: The wow factors that take the syrup up a notch by adding more citrus flavors to the cake.

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How to Make Basbousa:

Prepare the sugar syrup:

• The sugar syrup needs to be warm (not piping hot) when poured.
• To a pot, add the granulated sugar and orange zest. Massage the zest and the sugar together to release the oils.
• Add the water and orange juice and mix. Let it heat on medium high heat until it starts bubbling, about 5-8 minutes, then reduce the heat to medium and let it simmer for another 5-10 minutes.
• Drizzle in the orange blossom water and set aside.

To make the basbousa:

• Preheat oven to 350 °F.
• In bowl, mix together flour, semolina, coconut powder, salt, and baking powder
• In another bowl, combine the sugar and the orange zest. Massage the zest with the sugar using your fingers for 1 minute to release the oils in the zest.
• Add the eggs, milk, orange juice, oil, orange blossom water, melted butter, and yogurt.
• Whisk together well until no longer lumpy.
• Add the wet ingredients on top of the dry mixture and fold until combined.
• Add the tahini to your 9×13 tray and brush it evenly, making sure to get to the corners.
• Pour the basbousa batter and smooth the top.
• Bake at until a toothpick comes out clean.
• Once out the oven, immediately pour simple syrup on top.
• Let it cool completely at room temperature, about 2-3 hours, covered so it doesn’t dry out.
• When it’s time to cut, use a sharp knife, and wipe the knife after each cut in order not to ruin the shape. Make sure to cut carefully.

I hope you’re ready to eat the best combination of flavors in basbousa yet! Sahtain!

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Some More Delicious Recipes You Might Wanna Try:

Stuffed Whole Chicken with Freekeh

Prophetic Talbina Recipe

Arayes (Meat Stuffed Pitas)

Best Crispy Falafel Recipe

Authentic Jordanian Mansaf

Fool Proof Qatayef (Ramadan Desserts)

Yemeni Adeni Chai

Macarona Bil Laban: Middle Eastern Garlicky Yogurt Pasta

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