Baath cake recipe with step by step photos. Baath or baathika cake is 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 especially for you and all my readers.
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 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 both cake with desiccated coconut as well as fresh grated coconut both taste the great slightly different flavor.
However fresh coconut cake should be eaten quickly as it 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.
If you are looking for more goan recipes then do check goan fry prawns, goan shark fry, goan pomfret recheado, raw banana fry, dry shrimp curry with raw mango, mandeli curry, mandeli fry, dry clams, shark fry, fish ambotik curry, fresh bombay duck curry and crab curry.
Goan Baath Cake recipe card below:
- 350 grams fine semolina
- 300 grams 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 to the cake batter
- a pinch of salt
- 300 grams clarified butter / butter / frozen coconut oil
- 5 eggs
- 375 grams powdered sugar or as preferred
- 1 t/s baking powder
- 1 t/s corn flour
- 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 to 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 to 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, corn flour 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 180°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 unmold 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 minutes. 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.
2. Frosting is optional.