Goan Coconut Cake Baath
Experience the tropical charm of Goa with this traditional Goan Coconut Cake, also known as Baath—a rich, moist, and aromatic dessert that’s perfect for any celebration or teatime indulgence. Made with fine semolina, freshly grated coconut, and a hint of cardamom, this cake boasts a delightfully dense texture and a burst of flavor in every bite. The use of ghee and warm milk adds a luxuriously buttery depth, while the resting time for the batter ensures an irresistibly soft crumb. Simple yet sophisticated, this coconut cake pairs beautifully with a cup of tea or coffee and stays wonderfully fresh for days. Whether you're craving a taste of coastal India or looking to try something truly unique, this Goan-inspired recipe is a must-bake treat!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 250 grams Fine semolina (rava)
- 200 grams Freshly grated coconut
- 200 grams Granulated sugar
- 100 grams Ghee (clarified butter)
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 125 milliliters Warm milk
- 1 teaspoon Cardamom powder
- 1 pinch Salt
Instructions
Preheat your oven to 180°C (356°F). Grease and line a 9-inch round or square baking tin with parchment paper.
In a large bowl, combine the semolina, grated coconut, and baking powder. Mix well and set aside.
In a separate bowl, beat the eggs and sugar using a hand or stand mixer until light and fluffy. This should take about 3-4 minutes.
Add the ghee, warm milk, vanilla extract, and cardamom powder to the egg mixture. Beat again to combine.
Gradually fold in the semolina and coconut mixture into the wet ingredients. Stir gently until everything is well combined.
Add a pinch of salt to the batter and mix gently.
Let the batter sit for 30 minutes. This allows the semolina to absorb the liquid, ensuring a moist cake texture.
Pour the rested batter into the prepared baking tin, smoothing the surface with a spatula.
Bake in the preheated oven for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the cake into squares or wedges and serve. The cake can be stored in an airtight container for up to 2-3 days.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 52.3 g | 19% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 27.8 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 182 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
