Baath cake a Traditional Goan Delicacy made of Semolina and Coconut!
I am happy to post Baath Cake Recipe which is a Christmas and Easter dessert specialty. Also I made this cake on Venessa’s request so Venessa I am updating this recipe specially for you. The cake turned out to be delicious, dense and yummy cake. My family loved it. I am sure Venessa this time you make this cake. It will turn out the way you want to. This cake is mainly made of semolina, dry coconut flakes Or fresh grated coconut which gives an exotic flavor to this cake. It’s a must try do try this recipe… I am sure all of you would love them!
I am going to meet up my friends so thought of making Baath Cake. I can carry them along with me and give to all my friends these goodies. Even my pet loved them. Baath Cake gives a nice yellow color and brown on top. Also there is no need to frost this cake. As this tastes the best by itself also looks best by itself. However I have modified the recipe and given a twist to the baath cake by keeping cake traditional but with frosting. The baath cake with frosting looked appealing and tasted much better.
I have made baath cakes for many times. The first time I made it didn’t liked it. However I was careful and vigilant the enxt time. I really enjoyed this Baath Cake and is one of my best cakes till date. I am looking forward to make more Baath Cakes in future …… May be I will sell these Baath Cakes and who knows I might become a millionaire lol. Also I have tried making baath cake with desiccated coconut as well as fresh grated coconut both taste great slightly different flavor. However fresh coconut cake should be eaten quickly as they won;t be edible after 3 days. You could try dry coconut as that will stay longer. In this recipe I have used grated fresh coconut. You can also check out eggless baath cake version! by clicking here.
Goan Baath Cake recipe and printable version below:
- 350 gms fine semolina
- 300 gms fresh grated coconut
- 2 tbsp milk Or as required
- 2 tbsp rose water Or vanilla essence + 1 tbsp vanilla essence to add in the cake batter
- a pinch of salt
- 300 gms clarified butter / butter / frozen coconut oil
- 5 eggs
- 375 gms powdered sugar Or as preferred
- 1 t/s baking powder
- 1 t/s corn flour
- Frosting:1 cup whipped cream
- ½ cup icing sugar
- 1 cup toasted Or roasted coconut flakes
- Take a greased round pan or any shape you desire. Grease them generously and dust some flour on it. Preheat the oven at 180°C exactly fifteen mins before baking.
- Grind the fresh grated coconut with rose water Or vanilla essence to a fine paste. If using desiccated coconut flakes grind them with rose water Or vanilla essence. Keep it aside.
- Beat eggs till fluffy and changes color till pale yellow for about 6 mins on high speed. Cream ghee/ butter/ coconut oil and sugar separately and add in the beaten egg mixture until it looks creamy.
- Fold in semolina gently into batches of three. Now fold in the grounded coconut paste, baking powder and salt. Cover with a lid Or foil and allow to ferment overnight. Now keep the above mixture for about 5 hours Or overnight for best results. Since Mumbai is humid and hot. It’s advisable you cover and keep this cake batter in the fridge. Before baking them remove an hour earlier to make it at room temperature.
- Check the batter in the morning add milk if it’s appearing dry and mix nicely. Finally add Vanilla Essence. Bake at 100°C for about 40 mins Or until the skewer comes out clean.
- The cake should be firm on top when touched and appear golden color. Allow the cake cool down completely and then unmould the cake gently.Your Baath Cake is ready. Serve hot or chilled. Slice them and store them in an air tight box.
- Frosting is optional but it does create a visual impact to your cake. Beat whipped cream with sugar allow to chill for 30 mins. Spread cream-sugar mixture all over the cake.
- Spread desiccated coconut flakes on a baking dish / tray. Bake at 200°C for 8 to 10 mins. Keep stirring in between else they might get burnt. Now sprinkle the toasted coconut flakes all over the cake.