Egypt, Middle East and Africa · Basbousa

Basbousa Tres Leches with Toasted Coconut Cream

Name: Basbousa Tres Leches with Toasted Coconut Cream
Cook time: 45 min
Total time: 2 h 45 min
Yield: Serves 2
Cuisine: Egypt
Ingredients: Semolina (medium) 85 g; Desiccated coconut, unsweetened (batter) 12 g; Sugar 30 g; Baking powder ½ tsp; Butter, melted 30 g; Plain yogurt 60 g; Vanilla extract ½ tsp; Whole milk 45 ml; Sweetened condensed milk 45 ml; Coconut milk 45 ml; Desiccated coconut (topping) 8 g; Whipping cream 80 ml; Icing / powdered sugar 2 tsp; Ground cinnamon 1 pinch

Egyptian semolina cake meets Latin American tres leches: soaked in milk, condensed milk and coconut milk instead of syrup, topped with whipped cream and toasted coconut.

ServingsServes 2

Total cooking time45 min

Chilling+ 2 h

DifficultyMedium

Method

Heat the oven to 180 °C. Mix the semolina, coconut, sugar and baking powder, rub in most of the melted butter with your fingertips, then add the yogurt and vanilla and mix only until even. Leave for so the semolina absorbs the liquid.
Add in this stepSemolina (medium) 85 gDesiccated coconut, unsweetened (batter) 12 gSugar 30 gBaking powder ½ tspButter, melted 27 gPlain yogurt 60 gVanilla extract ½ tsp
Grease a 13×13 cm baking dish with the remaining butter and press the batter in evenly, about 1.5 cm thick.
Add in this stepButter, melted 3 g
Bake (oven) for , until golden on top and a skewer comes out clean.
oven
Whisk the milk, condensed milk and coconut milk together. While the cake is hot, prick it all over with a skewer or fork, then pour the three milks over slowly in three additions, letting each soak in before adding the next. Once it has cooled a little, cover and chill for .
Add in this stepWhole milk 45 mlSweetened condensed milk 45 mlCoconut milk 45 ml
Toast the topping coconut in a dry pan on medium-low heat for , stirring constantly, until light golden, then tip it straight onto a plate to cool. It burns in seconds, so don't walk away.
Add in this stepDesiccated coconut (topping) 8 g
medium-low heat
Whip the cold cream with the icing sugar to soft peaks and spread it over the cake. Scatter with toasted coconut and a little cinnamon, then cut and serve cold.
Add in this stepWhipping cream 80 mlIcing / powdered sugar 2 tspGround cinnamon 1 pinch

Cook's tip

Pour the milks in stages or they pool at the bottom. It is even moister after a night in the fridge. Because of the milk, always keep it refrigerated and eat within 2 days.

Cooking it at camp

Make it at home, cream and all, then carry it in a lidded box in the cooler. Keep it below 5 °C and eat it on the first day. Pack the toasted coconut separately and sprinkle it on just before serving so it stays crisp.