Baath Cake Recipe, how to make baath cake
Recipe type: Dessert
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Baath cake a traditional Goan Delicacy made of Semolina and Coconut! Baath Cake gives a nice yellow color and brown on top.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 1 cup fine semolina (rava)
  • 2 cups of fresh grated coconut or desiccated coconut ( I used desiccated coconut)
  • ¾th cup or 1 cup sugar or as required
  • ½ cup coconut oil
  • ½ cup coconut milk or cows milk
  • 2 tbsp rose water or vanilla essence
  • 1 tbsp vanilla essence to add to the cake batter
  • a pinch of salt
  • 4 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon corn flour (optional)
Frosting: (optional)
  • 1 cup whipped cream
  • ½ cup icing sugar
  • 1 cup toasted or roasted coconut flakes
How to make the recipe?
  1. 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.
  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 to 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, 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.
  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 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.
  7. 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.
Notes
1. Please don't overbake nor underbake this cake.
2. Frosting is optional.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/baath-cake-recipe/