Baath Cake Recipe, Goan Baath Cake Recipe, Semolina Cake

Baath cake a traditional Goan Delicacy made of Semolina and CoconutI 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!

Goan Baath Cake

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 really enjoyed the Baath Cake and is one of my best cakes till date. I keep making baath cake quite often as hubby loves them. 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

If you are looking for more goan recipes then do check  goan fry prawnsgoan shark fry,  goan pomfret recheadoraw banana fry dry shrimp curry with raw mangomandeli currymandeli frydry clamsshark fryfish ambotik curryfresh bombay duck curry and crab curry.

Goan Baath Cake recipe and printable version below:

Baath Cake Recipe
Prep time
Cook time
Total time
Baath cake a traditional Goan Delicacy made of Semolina and Coconut! Baath Cake gives a nice yellow color and brown on top.
Recipe type: Dessert
Cuisine: Indian
Serves: 12
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 350 gms fine semolina
  • 300 gms fresh grated coconut or desiccated coconut ( I used desiccated 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: (optional)
  • 1 cup whipped cream
  • ½ cup icing sugar
  • 1 cup toasted Or roasted coconut flakes
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Check the batter in the morning add milk if it's appearing dry and mix nicely. Finally add Vanilla Essence. Bake at 180°C for about 40 mins Or until the skewer comes out clean.
  6. 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.
  7. 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.
  8. 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.
1. Please don't overbake nor underbake this cake.
2. Frosting is optional.


  1. sarita says

    Hi Maria

    tried out marzipan and came out well. just a bit soft as we prefer less sugar :)

    really want to try out the bhaat cake but since no accompanying photos have a few clarifications

    I want to use Dessicated coconut which is like bread crumbs – so I don’t have to run it in a food processor
    Wont the mixture be too dry or should I add some water

    1. How should the mixture look when you make it in the evening– is it dropping consistency or just a wet lump
    2. What is the consistency in the morning – like sooji ka halwa
    3. If you add milk in the evening and leave overnite – will it spoil the batter
    4.will half the recipe – so 2 eggs should do or 3 eggs


    • says

      Pleased to know this Sarita :)

      1. Just see is the desiccated coconut is not spoiled. if they are lumpy you could roast them for 1-2 min on a low heat in a wide bottomed pan.
      2. Yes the consistency looks like suji halwa.
      3. Adding milk won’t spoil the batter but on a safer side place them in the fridge over-night.
      4. For half the recipe add 2 big eggs.

      Hope this helps you and do let us know how the cake turned out ? and you are welcome.

      • sarita says

        Hi Maria,
        thanks for the prompt reply. I was going thru your site yesterday and impressed with the site – the time , effort and passion that goes into this

        I was randomly going thru the site and read the tip on aloo paratha – fry on high heat. we had aloo parathas for dinner and I keep heat high and saw the difference it made. thanks

        will be trying our a few recipes during the week and will keep you posted

        • says

          pleased to know this sarita thankyou for your kind and positive words :) surely keep trying more recipes and let us know how they were. you are welcome.

  2. Irene says


    Just to let you know that all Americans like this cake and I had taken it to Nashville and they just took 2 pieces instead of 1.

    • says

      Monisha thankyou for pointing out it was a typo error. Please bake the cake at 180°C for 40-45 mins or until the skewer comes out clean. Yes you could skip cornflour hope this helps you.

  3. Airina says

    Dear Maria
    Can you please help me in getting the recipe of Ode Goan style (the crispy round ones) without sugar.
    This particular sweets will make a big difference with other sweets of chocolate, sugar, cream etc.

    Awaits for your reply.
    Thanks, Airina

  4. maple mendonca says

    It is Christmas time & I thought of finding some recipes. I am very happy to find your site. You’ve done a splendid job of simplifying the whole process, each time. Even making rushed people like me to try making some of these!…am definitely going to.
    Most of all I like you’ve been so generous with your recipes. I like the clean organized manner of presenting them. It shows you love to cook & very keen in whatever you do. Am sure your family is very blessed to have you. I appreciate the openness & sincerity & not forgetting your sense of humor ..keep working hard..your dedication will surely pay off. Of-course you really can be a millionaire some day!!
    Merry Christmas & very happy new year

    • maria says

      Thanks a ton Maple for your kind words :) thanks again for your wishes do keep me posted how the recipes were. Looking forward for your feedback take care and Merry Xmas in advance :)

  5. Jolly says

    I just stumbled onto your blog yesterday and decided to try this recipe out. It tastes yummy. So I got inspired and tried out your Indian mutton curry recipe as well since I was planning to cook mutton for dinner anyway. My husband and 2.5 year old daughter loved it. I will be returning frequently to your blog. Thanks for taking the time to share. God bless you!

  6. charmaine says

    could you help me with a mayonese receipe i need it to make fish cones . it can be veg or non veg i dont mind using eggs

  7. Vrinda Varma says

    it looks very yummmm yummmmemm it necessary to add cornflour can v add fresh coconut instead of desiccated
    Please reply i want to make it tmrw.

    Violet – (VRINDA) Bombay

    • maria says

      Thanks Vrinda (Violet) cornflour helps the cake to rise better. Also fresh coconut gets spoiled too quickly it will be better if you try with desiccated coconut. Hope this helps you keep me posted how your cake was?

  8. charmaine says

    tried out your super receipe which is a very sincere and honest one giving the ingredients in the right proportion which turned out to be my first sucessful receipe at the very first time itself . very rarely do people post the correct proportion which you have done . thanks . ……….i was just wondering what would become of the baath receipe if i experimented with 1 and 1/2 tsp pf baking powder instead of 2 tsp since my stomach does not take too well with baking powder is there any other substitute ??? can lime be used instead ?

    • maria says

      Thanks Charmaine! I am happy your cake turned out well. You are welcome buddy. The other substitute for baking powder is baking soda however you could take 1 t/s baking powder+2 tbsp corn flour+1 t/s salt+2 tbsp refined flour. This will act as a self raising flour. Hope this helps you….love, Maria

  9. says

    Dear Maria,

    Am so delighted to see this recipe… The pics look totally yummy…. Cant wait to try this recipe….

    My 3 year son & husband loves this cake….. but couldnt get it rite… hopefully this time it turns out as per their expectations…

    Will definitely keep you posted. Thanx a ton!!!!

    • maria says

      Hey Venessa,

      Thanks a ton…just made this recipe for you. Do try and lemme know how was it. Hope u will like them…Thanks again :)


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