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.
{ 19 comments… read them below or add one }
can i use desiccated coconut
Yes you could use desiccated coconut
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
Airina,
Could you please throw more light as what Ode you referring to?? will check with my mom and relatives. Thankyou for coming here..
Im Drooling Over ur clicks
i want to try this too, have seen the post in other blogs too but ur explanations r gud 
Thanks Aara
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
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 
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!
Thanks Jolly you made my day with your lovely comments
have fun while cooking god bless you and your family too !
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
Charmaine thanks for coming here give me some time will surely update you take care!
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
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?
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 ?
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
thanks for the receipe , we are preparing for christmas, merry christmas to you and your family
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!!!!
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
Love,
Maria