I first tasted this incredible namoura slice when my friend brought it over during Ramadan, and everyone polished it off in no time. Without even trying it myself, I knew I had to get the recipe. I still remember the smell wafting through the kitchen—warm, nutty, and sweet. The cake’s fluffiness and softness were unforgettable, and it’s been a family favourite ever since.
This coconut namoura slice is perfect for those who love Middle Eastern-inspired desserts. It’s moist, rich, and beautifully balanced with the addition of cooled Attir syrup. If you’re a fan of semolina cakes, you’ll also love my Salted Orange Semolina Cakes or my Ashta Basbous Cake, both of which bring a unique twist to the traditional namoura. Try this one for your next gathering —it’s a guaranteed crowd-pleaser!
I’ll be sharing links to my trusted Pyrex dish I used, which is perfect for even baking. Growing up, Pyrex was a kitchen staple—we all watched our mums bake and roast in them. There’s something so nostalgic and dependable about using it for recipes like this coconut semolina cake. Click HERE to explore the Pyrex dish I used and other baking ware I recommend to help you recreate this delicious dessert.
Step 1. Prepare the syrup
In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat, then reduce the heat and simmer for 6–7 minutes until the syrup slightly thickens. Remove from heat, add rosewater or orange blossom water if desired, and let it cool completely.
Step 2. Mix the cake batter
In a large bowl, combine the semolina, yogurt, cooking oil, milk, coconut, eggs, sugar, baking powder, and your choice of lemon zest or vanilla. Mix by hand until well combined. Do not overmix.
Step 3. Â Bake and add syrup
Pour the batter into a greased Pyrex dish 33 x 23 cm (13 x 9 inches) Pyrex dish and bake in a preheated oven at 180°C (350°F) for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Once baked, pour the cooled Attir syrup evenly over the hot cake. Let it soak for at least 15 minutes before serving.
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3 Responses
Looks lovely, will it.
It’s such an easy dessert to make!
I made this recipe today and it turned out wonderful. I was confused because I saw many recipes use coarse semolina for basboussa and wasn’t sure what type was needed here. To clarify it’s fine semolina – and that’s what I used.
You can easily make it in one bowl but I separated my dry and wet ingredients (breaking up the eggs in my liquid ingredients before adding it to the dry), that way I wouldn’t overmix. I omitted the vanilla and added orange blossom water to both the batter and the syrup. The only mistake I made was I baked it in too small of a dish. This meant it took longer to bake (40-45 minutes but it did not get burnt), and the syrup didn’t really go all the way through the cake (because it was so tall lol). Minor issues that did not impact the final product or flavour at all. This tastes like my MILs basboussa (Egypt) and I highly recommend it. I will be making it again 🙂