Coconut Baath Cake

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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 🙂

Ingredients

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

Method

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.

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  • Grind the grated coconut with warm water to make a thick coarse paste.

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  • In another bowl, take the semolina, all purpose flour, baking powder, cornstarch, salt, sugar and mix well.

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  • Now add the ground coarse coconut paste and beaten eggs gradually to the dry ingredients. Mix everything well with a spatula.

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  • 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. 

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  • Finally add the vanilla essence and give a stir.

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  • Preheat the oven to 350 degrees F. Transfer the cake batter to a well greased round or square mold.

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  • Top it with dry fruits(optional). Bake for 30-35 minutes until a skewer inserted comes out clean.

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  • Cut into little squares and serve.

One thought on “Coconut Baath Cake

  1. The site is very good,We are having all the yummy recipes in this site.Thanks for sharing this post from your blog. It is very useful and we got all the recipes from your blog

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