GOAN COCONUT CAKE (BAATH)

"Refrigerating overnight gives the semolina time to soak up the sweet coconut liquid, resulting in a softer, more tender crumb."
 
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photo by Jostlori photo by Jostlori
photo by Jostlori
photo by Hoshang D. photo by Hoshang D.
photo by Hoshang D. photo by Hoshang D.
Ready In:
2hrs
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Line a 8-by-8–inch square cake pan with parchment paper; grease with butter, then set aside.
  • Whisk flour, baking powder, and salt in a bowl; in a large bowl, beat sugar, coconut oil, and butter on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth. Add half the coconut milk and cream of coconut, then half the dry ingredients, and beat until just combined; add in remaining coconut milk and cream of coconut, plus the rosewater, mixing well to combine. Add remaining dry ingredients and mix well; fold in shredded coconut, then pour batter evenly into prepared pan. Cover with plastic wrap, then refrigerate overnight.
  • The next day, heat oven to 350°. Unwrap cake, then bake, turning halfway through, until golden brown, about 90 minutes. Cool cake completely before cutting and serving.

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Reviews

  1. Wowee! I must admit to having doubts while putting this cake together, and thinking "this better be good after all this expense!". But I shouldn't have worried, cuz you always post good recipes! This made a lot of batter, and I didn't want to spill all over my recently cleaned oven, so I filled the 8x8 as much as I thought was good and made the rest in a small 6" cake pan. I'll try a 9x9 pan next time. This worked out for me. The cake is just full of coconut flavor and that wonderful nuance of the rosewater. So tender and so good! I love semolina flour... This is definitely a company kind of cake, as it is very sweet, very dense and very rich, you only need a small piece! Thanks so much for posting this wonderful recipe! Made for CQ4.
     
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