A homemade basbousa with cream, coconut, and rose water syrup is a wonderful addition to any dessert selection. To make it, start by preparing the semolina batter with coconut, then the cream filling. Then layer the two mixtures in a greased baking tin – first semolina batter, then cream filling, and then a final layer of batter. As you bake the cake, make the homemade sugar syrup, and prepare the crunchy toppings. Drizzle the warm cake with rose water syrup and sprinkle it with chestnuts, shredded coconut, slices of almonds, and ground pistachios. Serve it either warm, cold, or at room temperature with a hot beverage.