Born in Kerala, ‘the land of coconuts’, I love coconut but baath cake is not from Kerala. It is actually a Goan delicacy.
Try and enjoy!! Trust me, its yummy 🙂
Eggs – 3
Semolina/sooji/rava – 1 cup
Dessicated coconut(fresh if possible)- 2 cups
Sugar – 1 ½ cups
All purpose flour – 3 tbsp
Cornstarch – 1 tbsp
Salt – ½ tsp
Baking powder – 2 tsp
Butter (soft) – 3 tbsp
Vanilla essence – 1 tbsp
Warm water – ½ cup
I had tripled the recipe for an event. Therefore the pictures shown below are of the tripled quantity.
- Beat the eggs till they turn fluffy and add the butter to it, beat again for few minutes.
- Grind the grated coconut with warm water to make a thick coarse paste.
- In another bowl, take the semolina, all purpose flour, baking powder, cornstarch, salt, sugar and mix well.
- Now add the ground coarse coconut paste and beaten eggs gradually to the dry ingredients. Mix everything well with a spatula.
- Cover it and keep the above mixture for 8 hours in room temperature (if the climate is chilled) or over night for best results.
- If the climate is hot, cover this cake batter and keep in fridge for 8 hours or overnight, remove an hour earlier to bring it at room temperature before baking.
- Finally add the vanilla essence and give a stir.
- Preheat the oven to 350 degrees F. Transfer the cake batter to a well greased round or square mold.
- Top it with dry fruits(optional). Bake for 30-35 minutes until a skewer inserted comes out clean.
- Cut into little squares and serve.