Eggless Basbousa With Coconut And Pineapple or Pineapple-Coconut Semolina Cake is a semolina cake flavoured with tropical flavours, coconut and pineapple.

This Pineapple Basbousa is a fusion recipe wherein pineapple is added to the otherwise popular Basbousa.

This cake is somewhat similar to my Mango Semolina Cake as well as to Lamingtons.

Pineapple Basbousa

Though Basbousa is a cake but this one is more like a sweet, like pineapple-coconut Barfi.

Basbousa

Basbousa or Baboosa is a famous Middle Eastern cake that is made primarily with fine semolina and coconut. Though Basbousa is a cake but this one is more like a sweet, like pineapple-coconut Barfi.

Some recipes give you immense happiness and this one is just that! I made changes to the regular Basbousa recipe and tried a fusion by adding pineapple to it.  I did so, as pineapple pairs very well with coconut so, I have added lots of fresh pineapple puree to this cake, which has taken it to another level. The taste of pineapple is so refreshing! And the combo of pineapple and coconut turns this  Middle Eastern dessert to a Tropical one.

Remember, that Hawaiian Salad? Even this Tropical salad had the dressing of pina colada which is very different and unique.

Middle Eastern Cuisine has always been a favourite of all of us. We all love Pita Bread, Hummus and Falafel and often finds a place in our menus.

Must Read: And one Middle Eastern dessert, Milk Pudding, commonly known as Mehalabya is worth trying, because of its taste, looks and being a quick recipe.

 

Basbousa at my Place

As I was looking for an interesting dessert using coconut sugar and during my search, I came across this semolina-coconut cake, popularly known as Basbousa.

And with coconut, coconut’s best friend, pineapple, came to my mind and just thought of trying out this cake by adding pineapple to it. The very thought of adding pineapple to it assured me that its going to be a hit. And trust me, it was! My fusion Basbousa was bursting with the flavour of pineapple.

The day I conducted this experiment, the same day my brother-in-law had come to my place along with his family. Obviously, this Pina Colada Basbousa was served in dessert and was loved by all. I served it with Pineapple sauce and vanilla ice cream and that combo was like the cherry on the cake.

 

What is Basbousa?

Before we see what is Basbousa, let us see how to pronounce it. So, it is pronounced as,  Bass-b-ouza.

Basbousa is a Turkish dessert which is basically a semolina cake topped with sugar syrup. It is known by various names like Baboosa, Revani, Rabani, Harissa, Chapka, Shamali and many others. It is a popular dessert among Muslims and Jews and is a must for Iftaar during Ramadan.

Though semolina or harissa is the key ingredient of this cake, it may contain coconut or almond powder or any other flavouring depending on the country it is being made. Like, in Egypt, they love to add almond powder to it, whereas in Lebanon, pistachio powder and coconut are added.

The speciality of Basbousa cake is that as soon as it is out of the oven, it is soaked with sugar syrup. Now, this sugar syrup can be light, medium or very thick. As the sugar quantity increases, the syrup turns from light to thick. (Source)

 

What’s Special About Basbousa?

  • Semolina Cake: First is that it is made with semolina only. In other cakes, you can play with the flour like using refined flour or wheat flour or millet, but Basbousa is made only with semolina, that too fine semolina also known as Chiroti Rawa.
  • Cuts before Baking: As soon as the batter is poured in the baking pan, cuts are marked. This is because it makes it easier to cut once it is baked.
  • Not inverted: Unlike regular cakes, once baked, it is not inverted. Rather, the pieces are lifted like in a brownie.
  • Topped with Sugar Syrup: Secondly, unlike other cakes which are topped with Ganache or buttercream or whipped cream, this Basbousa is topped with sugar syrup as soon as it is out of the oven.

 

Coconut Sugar

I have been using alternate healthy sugars in my bakes like honey, Boora (Powdered cane sugar) (Chocolate Mud Cake),  Rock sugar(Makhana Kheer), jaggery (Ragi Banana Cake), brown sugar (Black Forest Cake) etc in my cooking/baking but this is the first time I used coconut sugar. Since long I wanted to try it but somehow never used it. Healthy baking contest by Farm made foods gave me a chance to do that and I am very happy with the results so thus thought of sharing about it a little with all of you too.

Coconut sugar, as the name says, is made with coconut. It looks very much like brown sugar or say powdered jaggery but is actually neither of the two. It is dehydrated coconut sap. Yes, When the sap of the coconut palm is boiled and dehydrated then we get coconut sugar.

Benefits of coconut sugar are:

  • Low glycemic index.
  • Rich in nutrients like antioxidants, iron, calcium and potassium.
  • It is natural and is not refined.
  • It contains just 70% sucrose and 20% fructose as compared to refined suf=gar.
  • The fibre in coconut sugar promotes the growth of intestinal bifidobacteria. In simple words, it helps in restoring good bacteria in the gut and improves immunity.
  • Better electrolytes: Being rich in potassium, sodium and magnesium, it regulates the body’s water content. (Source)

 

How To Make Basbousa

  • As Basbousa is nothing but semolina cake only, so I followed my Mango semolina cake only. I added desiccated coconut and instead of mango puree used pineapple puree.
  • For pineapple puree, I first pressure-cooked pineapple with very little water and coconut sugar for one whistle and later pureed it in the blender.
  • Also, Instead of refined oil, I used coconut oil. Here, one thing is important to share and that is that if you keep this Coconut Basbousa in the refrigerator then put it in the microwave for 30 seconds before serving. This is because, coconut oil makes it hard but gets soft as we reheat it just for a few seconds.
  • To adjust the consistency, I added little coconut milk in it. You can add regular dairy milk too.
  • Then after putting the batter in the cake pan, make cut marks either in square shape or in diamond shape which will facilitate cutting once the cake is baked. Here’s a tip for you all. Dip the knife in water before making a cut which will ensure that the batter doesn’t stick to the knife. Dip it in water after each cut.
  • I drizzled sugar syrup but mine was very light syrup. I used the sugar water in which I boiled the pineapple. It was very watery, but sweet and having the flavour of the pineapple.
  • Lastly, I drizzled pineapple sauce on it along with some chopped nuts. Pineapple sauce was made by cooking pineapple puree only. I added very little rice flour to thicken the consistency.

 

 How To Serve Basbousa?

It tastes good as it is but if you are serving it on a special occasion or just want to augment its presentation then feel free to use any of the following ideas:

  • Drizzle lots of Pineapple sauce and nuts.
  • Serve with vanilla ice cream.
  • Serve with whipped cream.

 

Can I Make Basbousa Ahead of Time?

Yes, of course! As Basbousa is nothing but semolina cake, then you can make it and keep it in the refrigerator for up to a week. As it may dry up a little then before serving, lightly heat it and then drizzle sugar syrup to make it moist again.

 

Detailed Recipe Of Basbousa With Coconut And Pineapple With Step By Step Pics

For Basbousa

  • Prepare Pineapple puree and keep it aside.
  • Grease a square baking tin of 6” and keep it aside. You can use a round tin too.
  • In a bowl, take fine semolina, baking powder, salt and coconut oil. Mix well so that each and every grain of semolina is rubbed with oil.

Basbousa Eggless

  • Add coconut sugar and desiccated coconut.

mix so that each and every grain of semolina is rubbed with oil.

  • Mix in pineapple puree.

Eggless Basbousa

  • Add coconut milk. You can add regular milk too. The batter will still be quite thick but that’s the way it is supposed to be.

Eggless Basbousa

  • Mix everything and let the batter sit for 10 to 15 minutes.

Eggless Basbousa

  • After 10 minutes, start preheating the oven. Preheat it at 180 degrees.
  • Put the batter in the greased baking tin.
  • Dip a knife in water and make cut marks in it, either in square shape or diamond shape or any other that you may prefer. Dip the knife in water after each cut so as the batter doesn’t stick to the knife.

Eggless Basbousa

  • Bake for 30 minutes till the cake leaves sides and a skewer inserted comes out clean.

Eggless Basbousa

  • In the last, to have the golden colour crust, use the broil function for just 2 to 3 minutes. Be careful and keep an eye constantly as the cake might get burnt quickly.

Eggless Basbousa

  • Take the cake pan out and drizzle the sugar syrup. As we prefer very less sweet, so I used the water in which I boiled pineapple. It was very thin, sweet yet aromatic with pineapple flavour.

Eggless Basbousa

  • Cover it and let it cool down.
  • Once cool, cut through the premarked cuts.
  • Drizzle pineapple sauce and sprinkle nuts.

Eggless Basbousa

  • Serve as it is or with vanilla ice cream.

 

Pineapple Puree

  • Peel pineapple and cut rings. No need to discard its central core which is hard and is otherwise removed.

Basbousa Eggless

  • In a pressure cooker, put pineapple rings, water and coconut sugar.

Basbousa Eggless

  • Pressure cook for one whistle.
  • Put the softened pineapple pieces in the blender and form puree.

Basbousa Eggless

  • Reserve the water as it will be used for soaking Basbousa.

 

Pineapple Sauce

  • In a wok, take pineapple puree.
  • Dissolve rice flour in one tablespoon water and add it to the pineapple puree. I used the same water that was left after boiling pineapple.

Eggless Basbousa

  • Adjust sweetness by adding 1 tablespoon coconut sugar.
  • Boil the mix for a minute and pineapple sauce is ready.

Eggless Basbousa

 

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Recipe Card of Eggless BasBousa With Coconut & Pineapple

Basbousa With Coconut & Pineapple

A semolina cake flavoured with pineapple and coconut.

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings 9 Servings
Author Samira Gupta

Ingredients

For The Basbousa

  • 1 Cup Fine Semolina Chiroti Rawa
  • 1/2 Cup Desiccated Coconut
  • 1 tsp Baking Powder
  • Pinch of Salt
  • 1/4 Cup Coconut Sugar
  • 1 Cup Pineapple Puree
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Coconut Milk

For Pineapple Puree

  • 7 to 8 Fresh Pineapple Rings
  • 2 Tbsp Coconut Sugar
  • 1 Cup Water

For Pineapple Sauce

  • 1 Cup Pineapple Puree
  • 1 Tbsp Rice flour
  • 1 Tbsp Coconut Sugar

For Garnishing

  • 1/4 Cup Sugar Syrup (Water left after boiling pineapple)
  • Pineapple Sauce
  • 2 Tbsp Chopped Nuts (Almond, Pistachio)

Instructions

For Basbousa

  1. Prepare Pineapple puree and keep it aside.
  2. Grease a square baking tin of 6'' and keep it aside. You can use a round tin too.
  3. In a bowl, take fine semolina, baking powder, salt and coconut oil. Mix well so that each and every grain of semolina is rubbed with oil.

  4. Add coconut sugar and desiccated coconut.

  5. Mix in pineapple puree.
  6. Add coconut milk. You can add regular milk too. The batter will still be quite thick but that's the way it is supposed to be.
  7. Mix everything and let the batter sit for 10 to 15 minutes.
  8. After 10 minutes, start preheating the oven. Preheat it at 180 degrees.
  9. Put the batter in the greased baking tin.
  10. Dip a knife in water and make cut marks in it, either in square shape or diamond shape or any other that you may prefer.
  11. Dip the knife in water after each cut so that the batter doesn't stick to the knife.

  12. Bake for 30 minutes till the cake leaves sides and a skewer inserted comes out clean.
  13. In the last, to have the golden colour crust, use the broil function for just 2 to 3 minutes. Be careful and keep an eye constantly as the cake might get burnt quickly.
  14. Take the cake pan out and drizzle the sugar syrup. As we prefer very less sweet, so I used the water in which I boiled pineapple. It was very thin, sweet yet aromatic with pineapple flavour.
  15. Cover it and let it cool down.
  16. Once cool, cut through the premarked cuts.
  17. Drizzle pineapple sauce and sprinkle nuts.
  18. Serve as it is or with vanilla ice cream.

Pineapple Puree

  1. Peel pineapple and cut rings. No need to discard its central core which is hard and is otherwise removed.
  2. In a pressure cooker, put pineapple rings, water and coconut sugar.
  3. Pressure cook for one whistle.
  4. Put the softened pineapple pieces in the blender and form puree.
  5. Reserve the water as it will be used for soaking Basbousa.

Pineapple Sauce

  1. In a wok, take pineapple puree.
  2. Dissolve rice flour in one tablespoon water and add it to the pineapple puree. I used the same water that was left after boiling pineapple.
  3. Adjust sweetness by adding 1 tablespoon coconut sugar.
  4. Boil the mix for a minute and pineapple sauce is ready.

Recipe Notes

  1. You need fine semolina for this recipe. In case you have regular semolina then pulse it in the mixie and you will have a fine one.
  2. Ideally, Basbousa is not a very tall cake. So, bake it in 6'' or 7'' cake pan.
  3. No essence is used in this recipe. However, you may add a little pineapple essence incase your pineapple is not very aromatic.
  4. You can replace coconut milk with any other milk, be it dairy or non-dairy.
  5. The consistency of this cake batter is quite thick.
  6. You can replace coconut oil with any other oil of your choice. Even butter or ghee (clarified butter) can be used.
  7. If using coconut oil or butter or ghee then it is advised to warm the Basbousa before serving. This is because once kept in the refrigerator, these fats solidify and makes the cake hard. Slight warming put makes them soft again. Heating it in the microwave oven for 30 seconds is sufficient.
  8. Basbousa is ideally golden brown from the top. So, once the cake is baked, switch on the top rod of your oven, that is, the broil function and keep it on the top rack for just 2 or 3 minutes. Though, if not comfortable doing this, you can avoid this step.
  9. The water in which pineapple is boiled is used for soaking the cake and for making pineapple sauce.