Goan Baath Recipe / Batica Recipe is a traditional coconut cake regularly made on all most occasions. This coconut cake is also called goan batk. It’s a delicious cake mostly made for goan Christmas sweets. Check how to make goan baath cake with desiccated coconut and semolina (rava) at home.
This Goan Baath Cake origins from Portuguese cuisine called Bolo de Coco.
Batk cake is made at most houses during occasions, and mostly at Christmas. It is a part of Christmas kuswar or goan Christmas sweets which is distributed to all friends, relatives, and neighbors. These sweets distribution is mostly followed in Goa and Mangalore.
While preparing this Goan Coconut Baath Recipe or Goan Coconut cake it reminds me of the childhood days. Batica / batk is one of my delicious Goan Christmas sweets.
Also don’t miss our other delicious chicken recipes like chicken 65 restaurant style, chicken kolhapuri, Parsi Style Chicken With Cashew(Murgi Ma Kaju) and Goan Style Chicken Cafreal
Can Desiccated Coconut Be Used For Coconut Baath
The goan coconut baath is made with fresh coconut, but sometimes it is not available in the market. So desiccated coconut is used, it is easily available at all stores.
I mostly prepare goan coconut baath with desiccated coconut for all occasions, mostly at Christmas. Its really a mouthwatering sweet dish.
How To Make Goan Baath With Desiccated Coconut
- For Goan Baath, first mix desiccated coconut, Rawa (semolina), baking powder, cornflour, and salt and keep these aside. Beat butter and sugar till it gets fluffy. Then add egg yolks to it and beat again. Fold in the semolina (Rawa) mixture in small portions and mix well. While mixing if it becomes stiff you can add little milk to make the batter thick.
- Beat the egg whites till they become smooth and fold them into the mixture. Now cover the mixture with a lid and let it ferment for 5 to 6 hours. (you can keep it overnight in the fridge for better results)
- Before baking remove it one hour before and let it come to room temperature. Check the batter, add little milk if it is looking dry, and mix well. Add little drops of vanilla essence. Preheat the oven to 180°C exactly 15 mins before baking.
- Pour the batter into the greased baking tray. Bake the goan coconut cake at 180°C for about 40 minutes. The top portion should become golden brown. Also check with the toothpick, after piercing it should come out clearly. Then the goan coconut batk is ready, let it cool down.
Traditional goan coconut cake which called as goan baath / batica/ batk and mostly made with desiccated coconut and semolina. Goan baath mostly made for goan Christmas sweets. And sometimes called baathika
How to Serve Goan Coconut Baath
Goan coconut baath / batica is mostly served with biscuits for evening tea. It is also served as dinner dessert with ice cream, this combination goes very well.
And during festive occasions like Christmas, Easter, and others this coconut batk / batica/ baathika is distributed to all relatives and neighbors.
Check Other Christmas Sweet Dish Recipes
- Christmas Steamed Pudding Recipe
- Goan Guava Cheese, Perad (peerad) Recipe
- Goan Bebinca Recipe, How to Make Bebinca / Bibinka / Bibik.
- Alle Belle Recipe, Goan Coconut Jaggery Pancake
- Goan Chana Doce Recipe
- Goan Neureos / Goan Nevris / Karanji Recipe
- Coconut Toffee Recipe, Coconut Cordial
Also Try Our Other Delicious Recipes
- Goan Pork Sorpotel
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- Broken Wheat Kheer Recipe
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- Rice Kheer / Chawal Ki Kheer
- Goan Chana Ros / Goan Chickpeas Curry
- Tomato Gazpacho Soup Recipe
- Mutton Keema Matar Recipe, Malllistinced Lamb With Peas
- Saag Gosht Recipe
Goan Coconut Baath Cake, Coconut Baath Recipe, How To Make Goan Batica
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 people 1x
Description
Goan Coconut Baath Recipe is traditional Goan Sweet dish which is made from coconut and semolina as the main ingredient. It is also a traditional Goan Baath / Batica Recipe is distributed as goan sweets during occasions like Christmas. Check the recipe for goan batica / baath cake with desiccated coconut at home. Also, check our other sweetdish recipes
Ingredients
- 400 gms dessicated coconut
- 180 gms rawa (fine semolina)
- 3 tbsp milk
- vanilla essense
- pinch of salt
- 7 eggs
- 120 gms butter
- 400 gms powdered sugar
- 1 tsp baking powder
- 1 tsp cornflour
Instructions
- For 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 eggs yolks to this mixture above and beat it again
- Fold in semolina (rawa) mixture (into little batches) and mix it
- If it becomes stiff you can add little milk to make a thick batter
- Now beat egg whites till it becomes smooth and fold it into the mixture.
- Now cover the mixture with a lid and allow it to ferment by keep 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 little milk if it is appearing dry and mix it very well.
- Add little vanilla essense
- Preheat the oven to 180°C exactly fifteen mins before baking for the coconut cake recipe. Pour the batter in the greased baking tray.
- Bake it at 180°C for about 40 mins and the top portion becomes golden brown and the toothpick comes out clearly. And the Goan Coconut Cake / coconut baath is Ready
Notes
- if desiccated coconut is used, use 2 and 1/2 cups coconut.
- coconut baath remains fresh for 5-6 days in room temperature
- Category: Goan Recipes, SweetDish Recipes
3 comments
coconut baath very easy to prepare, i had added a little more coconut and baked it. very tasty
Great Recipes
I always used to buy this from shop. Prepared it at home, simple and easy. THANKS!