Goan Baath Cake, Batica, or Goan Batk is an easy traditional one-bowl Coconut Semolina Cake made for festive occasions.
If you are looking to please your guest or kids for Christmas or Easter or for any festive occasions, and wondering which cake to make, try this Goan Baath Cake.
This fresh coconut rawa cake is an easy beginner’s cake. It can be made with easy ingredients available at home and does need any fancy equipment.
I have baked 2 cakes this time to show you all the different cakes. The round 9-inch cake is without any nuts and dry fruits. It just has a garnish of pistachio and cashew which is completely optional.
The second cake is baked in a loaf tin, which has chopped pistachio, cashew nuts, and dry papaya (tutty fruity) inside along with a garnish of nuts and papaya. The nuts and dry fruits add a nice texture, but again it is optional.
I could not cut the first cake as it was a gift for a friend. But here are the slices of the loaf Semolina Coconut cake which show the texture and how moist the cake is.
This cake needs just a little time to make, the reason being when all the ingredients are added, the rawa or semolina is allowed to hydrate. That is, the batter is rested so that the semolina absorbs the moisture. Traditionally the batter is rested overnight. When I made it first I did the same thing, but in my next attempt I rested it only for 2 hours and I found the time was sufficient.
When I first made this recipe I did not add the Vanilla essence and though the cake was moist, it smell eggy. We liked it but the egg smell put us off, so next time I did add some vanilla essence to mast the smell of egg.
Ingredients Used in Goan Baath Cake
Semolina – The first main ingredient in this Goan Batk cake is semolina or rava. Fine rawa or semolina is used, however, one can use semi-coarse or coarse rawa too. If you are using coarse rawa, simply pulse it in the grinder for a few seconds.
Fresh Coconut – The second main ingredient in this is Fresh coconut. Yes fresh and it really adds to the richness and the moist texture of the cake. I think desiccated coconut will work as well, but in that case, the texture of the cake would change and one needs to add a little more milk or water for the cake to be moist.
Eggs and Baking Powder – This cake uses eggs as the leavening agent. Very little baking powder is added to the cake.
Butter is used as the required fat for the cake and Sugar for the sweetness. I used Demerara sugar and processed it a bit in the grinder. So if you are not using a fine variety of sugar simply pulse in the grinder for a few seconds. One can use white sugar or brown sugar too.
This cake is not overly sweet and we like it that way. If you have a sweeter tooth, I would say increase the quantity of sugar by ¼ cup.
Salt – As I am using unsalted butter I added a bit of salt. One can skip if using salted butter. Salt balances the flavors in sweets so it is required.
Flavorings – I have used vanilla essence and ground cardamom powder to flavor the cake. At times even nutmeg is added to this. We do not like it with coconut and hence skipped it.
Nuts and dry fruits – This is completely optional. However, we like the crunch and the added texture and hence I do add. As you see I have baked 2 cakes, one with pistachio, cashew nuts, and dried papaya. The other cake does not have anything, just a garnish of nuts which is optional.
Milk – This is used to grind the coconut in the grinder.
Process of making Goan Baath Cake
Preparing fresh coconut
The recipe is simple but needs a little bit of preparation. Fresh coconut is processed in the mixer grinder roughly. We are not making a paste here, but just a bit smoother so that we do not have too many pieces or grated coconut pieces. Coconut is ground along with some milk in the grinder.
Whipping Butter, Sugar, and Eggs
The first step in the recipe is then to first whip the sugar and butter. Mix it with a hand blender or simply with a whisk. Next, add in the eggs one at a time and beat them until well incorporated. Beat the eggs well in the mixture as this gives the cake the essential rise.
Adding flavorings and Leavening agents
Next add the flavorings, i.e. cardamom powder, vanilla essence, and salt. Baking powder is added too and mixed along.
Adding Semolina or Rawa
Fresh ground coconut is now added to the mixture and it is mixed until well incorporated. Now add the rawa or semolina in batches and mix everything. Once all is mixed keep the batter to rest for a minimum of 2 hours or overnight in the refrigerator. I am in a cold climate so when I rest the batter for 1.5-2 hours, I simply keep it on the counter. But when I make the batter a day earlier, I refrigerate it.
When ready to bake bring the batter to room temperature. Remove it for at least 30 minutes before baking from the refrigerator. Line or grease the baking trays, pour the batter, garnish if using and bake in a preheated oven at 160 Deg C for 40 minutes initially and 180 minutes for the last 10 minutes. I bake the last 10 minutes at 180 Deg C, as I like a light golden brown color on the top. Also if you are cake is getting too brown on the top, simply cover it with aluminum foil and continue baking.
Cooling and Cutting
Once the cake is done let it cool completely. Slice only when it is cooled down.
The texture of the cake
The cake comes out nice and moist. Give the cake some time before eating. The flavors need to develop. Though it is difficult to hold and grab a slice of cake, a cake eaten after 4-5 hours have the best taste.
Goan Baath Cake (Semolina Coconut Cake)
- 1 Cup – 230 grams Semolina / Fine Rava
- 1 Cup – 230 grams Demerara sugar coarsely ground (white or brown sugar can be used too)
- 2 Cups Fresh coconut
- ¼ Cup + 3 tablespoons – 100 grams Unsalted Butter at room temperature
- 1 teaspoon Vanilla Essence
- 1 teaspoon Cardamom Powder
- ¼ teaspoon Salt Skip if using salted butter
- 6-8 tablespoons of milk
- 3 Large Eggs
- 2/3 tsp Baking Powder
- 2 tablespoons of chopped pistachio
- 2 tablespoons of chopped cashew
- 1 tablespoon of chopped papaya tutty fruity
Optional Garnish Ingredients
- 1 tablespoon of chopped pistachio
- 1 tablespoon of chopped cashew
- 1/2 tablespoon of chopped papaya tutty fruity
- Few Edible rose petals
- Grate the fresh coconut.2 Cups Fresh coconut
- In a mixer grinder grind the coconut along with some milk, to a coarse consistency.6-8 tablespoons of milk
- If using granulated sugar, pulse the sugar into the grinder for a few seconds.1 Cup – 230 grams Demerara sugar
- Dry roast the rawa or roast it with a little butter/ghee or oil if it is not roasted.
- If using coarse or semi-coarse semolina/rawa pulse it too in the grinder for a few seconds.1 Cup – 230 grams Semolina / Fine Rava
Making of the batter
- In a large bowl add the butter and sugar.¼ Cup + 3 tablespoons – 100 grams Unsalted Butter at room temperature, 1 Cup – 230 grams Demerara sugar
- Whip the butter and sugar for 2-3 minutes until smooth.
- Now add the eggs one at a time and whip until it is well incorporated.3 Large Eggs
- Add the vanilla essence, and cardamom powder and mix again.1 teaspoon Vanilla Essence, 1 teaspoon Cardamom Powder
- Next, add the baking powder, and salt and mix.2/3 tsp Baking Powder, ¼ teaspoon Salt
- Now add the fresh grated coconut and mix until well incorporated.2 Cups Fresh coconut
- Add the semolina in batches and mix it so evenly so that you do not have any lumps.
- If you are adding nuts and dried fruit (papaya or tutty fruity) add it now and mix it again.2 tablespoons of chopped pistachio, 1 tablespoon of chopped papaya, 2 tablespoons of chopped cashew
- Once done cover, and let the mixture rest for 2 hours or overnight in the refrigerator.
- When ready to bake, remove the batter from the fridge at least 30 minutes before so that it comes to room temperature.
- In the meantime preheat the oven to 160 Deg C / 320 Deg F.
- Line or grease the baking pan with butter or parchment paper.
- Pour in the batter in the cake and even the top with the back of a spoon.
- Gently tap it once.
- Garnish with nuts and dry fruits (papaya/tutty fruity) if using.1 tablespoon of chopped pistachio, 1 tablespoon of chopped cashew, 1/2 tablespoon of chopped papaya
- Bake in a preheated oven at 160 Deg C / 320 Deg F for 40-50 minutes or until a toothpick inserted comes out clean.
- I bake the cake at 160 Deg C / 320 Deg F for 40 minutes initially and the last 10-15 minutes at 180 Deg C / 356 Deg F. In the last 10 minutes add a nice golden color on the top.
- Let the cake cool down completely before slicing
- Garnish with rose petals if usingFew Edible rose petals
All oven’s are different, so baking time might differ.
Changing the tin size and shape would also differ in the baking times. If your cake is getting too brown on top, simply cover it with aluminum foil and continue baking. Desiccated coconut can be used too, I have not used it anytime in this cake. My guess would be in that case you might need to add a little more milk to have a dropping consistency batter.
Sharing this with
Sunday Funday where Sue Lau from Palatable Pastime asked us to share Easter Recipes.
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- Roasted Asparagus and Mushrooms from A Day in the Life on the Farm
- Goan Baath Cake (Semolina Coconut Cake) from Cook with Renu
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