Goan Baath Cake Recipe, Goan Baath Coconut Cake
Goan Baath Coconut Cake Recipe is a traditional Goan Sweet dish which is mostly made from coconut and semolina. It is also a good Goan Christmas recipe, it is a Goan baath cake from the Portuguese cuisine called Bolo de Coco. Check out how to make Goan Baath Cake.
Servings: 12 pieces
Ingredients
- 400 gms fine rawa (selomina)
- 400 gms dessicated coconut
- 3 tbsp milk
- vanilla essense
- pinch of salt
- 7 eggs
- 350 gms butter
- 400 gms powdered sugar
- 1 tsp baking powder
- 1 tsp cornflour
Instructions
- To prepare Goan Coconut Baath, mix Coconut, rawa (semolina), baking powder, cornflour, and salt and keep aside.
- Beat butter and sugar together till it becomes fluffy.
- Add egg yolks to this mixture above and beat it again.
- Fold in the semolina (rawa) mixture (into little batches) and mix it.
- If it becomes stiff, you can add a little milk to make a thick batter.
- Now beat egg whites till they become smooth and fold them into the mixture.
- Now cover the mixture with a lid and allow it to ferment by keeping it aside for 5 to 6 hours. (Keep for overnight in the fridge for best results).
- Remove it one hour before baking.
- Then check the batter and add a little milk if it is appearing dry, and mix it very well.
- Add a little vanilla essence
- Preheat the oven to 180°C exactly fifteen mins before baking for the coconut cake recipe.
- Bake it at 180°C for about 40 minutes, and the top portion becomes golden brown, and the toothpick comes out clearly.
- And the Goan Coconut Cake is Ready
Notes
- Use fresh coconut milk to soak the desiccated coconut.
- Add a pinch of cardamom powder for a traditional aroma.
- Don’t overmix once semolina is added.
- Let the cake sit overnight before serving—it tastes better the next day!
- Store in an airtight container lined with parchment.