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!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (356°F). Grease and line a 9-inch round or square baking tin with parchment paper.

Step 2

In a large bowl, combine the semolina, grated coconut, and baking powder. Mix well and set aside.

Step 3

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.

Step 4

Add the ghee, warm milk, vanilla extract, and cardamom powder to the egg mixture. Beat again to combine.

Step 5

Gradually fold in the semolina and coconut mixture into the wet ingredients. Stir gently until everything is well combined.

Step 6

Add a pinch of salt to the batter and mix gently.

Step 7

Let the batter sit for 30 minutes. This allows the semolina to absorb the liquid, ensuring a moist cake texture.

Step 8

Pour the rested batter into the prepared baking tin, smoothing the surface with a spatula.

Step 9

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.

Step 10

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.

Step 11

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

Serving size	1040.6 grams (1040.6g)

Amount per serving	% Daily Value*
Calories	3575

Total Fat 186.50g	239%
Saturated Fat 128.20g	641%
Polyunsaturated Fat NaNg
Cholesterol 825mg	275%
Sodium 902mg	39%
Total Carbohydrate 422.30g	154%
Dietary Fiber 26.20g	94%
Total Sugars 220.50g
Protein 60.00g	120%

Vitamin D 175IU	874%
Calcium 327mg	25%
Iron 11mg	60%
Potassium 1614mg	34%

*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.

Source of Calories

Fat: 46.5%

Protein: 6.7%

Carbs: 46.8%