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A 9-inch round Goan Baath cake is seen with a cherry topping and flowers in the background.

Goan Baath Cake (Semolina Coconut Cake)

Goan Baath Cake, Batica, or Goan Batk is an easy traditional one-bowl Coconut Semolina Cake made for festive occasions.
5 from 1 vote
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Course: Dessert
Cuisine: Indian
Keyword: Cakes, Festive, Semolina
Prep Time: 15 minutes
Cook Time: 50 minutes
Resting Time: 2 hours
Servings: 1 9-Inch
Author: Renu Agrawal-Dongre

Ingredients

  • 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

Optional Ingredients

  • 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
  • Cherries

Instructions

Prep work

  • Grate the fresh coconut.
    2 Cups Fresh coconut
    Grated Coconut
  • In a mixer grinder grind the coconut along with some milk, to a coarse consistency.
    6-8 tablespoons of milk
    Grind Coconut
  • If using granulated sugar, pulse the sugar into the grinder for a few seconds.
    1 Cup - 230 grams Demerara sugar
    Processed 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
    Processed Rawa

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
    Sugar and Butter are ready to be whipped in a bowl.
  • 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
    Eggs are Added to the batter.
  • Sugar, Eggs, and Butter mixed in a bowl.
  • Add the vanilla essence, and cardamom powder and mix again.
    1 teaspoon Vanilla Essence, 1 teaspoon Cardamom Powder
    Cardamom powder was added to the batter.
  • Next, add the baking powder, and salt and mix.
    2/3 tsp Baking Powder, ¼ teaspoon Salt
    Baking Powder was added to the batter.
  • Now add the fresh grated coconut and mix until well incorporated.
    2 Cups Fresh coconut
    The fresh coconut added to the batter,
  • Add the semolina in batches and mix it so evenly so that you do not have any lumps.
    Semolina added to the batter
  • 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
    Chopped raw papaya and chopped pistachio ready to be added to Baath Cake
  • Once done cover, and let the mixture rest for 2 hours or overnight in the refrigerator.
    Ready Semolina coconut batter with papaya and nuts.
  • The ready Coconut and rawa cake batter in a bowl.

Baking

  • 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.
    Batica cake batter is poured into a 9-inch round pan to be baked.
  • 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
    Goan Baath Cake garnished with nuts and ready to be baked.
  • Coconut Semolina Loaf Cake Ready to be baked with a garnish of nuts and raw 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
    A 9-inch Batica cake just baked and out of the oven.
  • Coconut Semolina Loaf Cake baked and just out of the oven.
  • Garnish with rose petals if using
    Few Edible rose petals

Notes

Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml
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.
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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.