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
Scale
- 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