Coconut Baath/ Goan Baath Cake | How to make Coconut Baath/ Goan Baath Cake

By Mayuri Nikam  |  29th Aug 2016  |  
5.0 from 1 review Rate It!
  • Coconut Baath/ Goan Baath Cake, How to make Coconut Baath/ Goan Baath Cake
Coconut Baath/ Goan Baath Cakeby Mayuri Nikam
  • Prep Time

    30

    mins
  • Cook Time

    40

    mins
  • Serves

    10

    People

15

1





About Coconut Baath/ Goan Baath Cake Recipe

Baath cake a traditional Goan Delicacy is made of Semolina and Coconut.

Coconut Baath/ Goan Baath Cake is delicious and authentic dish. Coconut Baath/ Goan Baath Cake by Mayuri Nikam is a great option when you want something interesting to eat at home. Restaurant style Coconut Baath/ Goan Baath Cake is liked by most people . The preparation time of this recipe is 30 minutes and it takes 40 minutes to cook it properly. Coconut Baath/ Goan Baath Cake is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Coconut Baath/ Goan Baath Cake. Coconut Baath/ Goan Baath Cake is an amazing dish which is perfectly appropriate for any occasion. Coconut Baath/ Goan Baath Cake is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Coconut Baath/ Goan Baath Cake at your home.

Coconut Baath/ Goan Baath Cake

Ingredients to make Coconut Baath/ Goan Baath Cake

  • 350 gms fine semolina
  • 300 gms fresh grated coconut/ desiccated coconut
  • 2 tbsp milk/ as required
  • 2 tbsp rose water/ vanilla essence
  • A pinch of salt
  • 300 gms clarified butter/ butter/ frozen coconut oil
  • 5 eggs
  • 375 gms powdered sugar or as preferred
  • 1 tsp baking powder
  • 1 tsp corn flour

How to make Coconut Baath/ Goan Baath Cake

  1. Grease the cake tin generously and line it. Preheat the oven to 180 degrees C exactly 15 mins before baking.
  2. Grind the fresh grated coconut with rose water or vanilla essence to form a fine paste. Keep it aside.
  3. Beat the eggs till they are fluffy and changes color to pale yellow for about 6 minutes on a high speed. Cream the ghee/ butter/ frozen coconut oil and sugar separately, add it to the beaten egg mixture until it looks creamy.
  4. Fold in the 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 it to ferment for about 5 hours or overnight for best results.
  5. Bake at 180 degrees 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 in color. Allow the cake to cool down completely and then unmould the cake gently.
  7. Your Baath cake is ready! Serve it hot or chilled. Slice them and store in an air tight container.

My Tip:

Since Mumbai is hot and humid, it's advisable you cover and keep this batter in the fridge. Before baking them remove an hour earlier to get it to room temperature.

Reviews for Coconut Baath/ Goan Baath Cake (1)

aahna krishnaa year ago

Looks heavenly :)
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