Name: Coconut Baath/ Goan Baath Cake recipe by Mayuri Nikam at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 10
Ingredients: 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

Ingredients Serving: 10

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

Instructions

Grease the cake tin generously and line it. Preheat the oven to 180 degrees C exactly 15 mins before baking.
Grind the fresh grated coconut with rose water or vanilla essence to form a fine paste. Keep it aside.
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.
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.
Bake at 180 degrees C for about 40 mins or until the skewer comes out clean.
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.
Your Baath cake is ready! Serve it hot or chilled. Slice them and store in an air tight container.

Similar Recipes