Last Updated on December 14, 2020 by Chef Mireille
Baath – Goa Semolina Coconut Cake is a super soft and moist cake made with fresh coconut.
Continuing on to our discovery of the regional cuisines of the different Indian states, today we are traveling to the tropical paradise that is Goa, located on India’s southwestern coast. This was one of the hardest states for me to decide which recipe I would do to represent Goa. Part of the problem is that Goa is one of my favorite Indian cuisines with its fusion of Portuguese and Indian, therefore I’ve done so many dishes from Goa already like Ambotik, Goan Pulao, Bolinhas, Poee and Beveca, just to name a few.
I’d come across Baath many times before, but I did not understand the reason for leaving the batter out overnight and I especially did not want to do that in the middle of a New York summer. I figured winter was the perfect time to attempt this recipe, especially the frigid temperatures that continued to plague us in March. I investigated the reason for leaving the batter out overnight and discovered it was so that the semolina would absorb the liquid and swell, for a softer cake. I realized this made a lot of sense as both semolina and cornmeal cakes often have a very coarse and crumbly texture.
The recipes I found varied greatly. Some used vanilla for flavoring while others used rose water or cardamom. Some combined the eggs at one time, while others added the yolks and whites separately. Some versions also added a little all purpose flour and cornstarch to the recipe. Finally, I decided to come up with my own based on common factors and personal preference, after a little consultation with our resident BM Goan, Archana.
IN THE MAKING – HOW TO MAKE BAATH
This cake is very soft and moist.
It is very addictive and difficult to have just one slice.
Baath – Goa Semolina Coconut Cake
Ingredients
- 1 cup semolina
- 1 cup sugar
- 2 cups frozen grated coconut defrosted (or freshly grated coconut)
- 1/3 cup warm water
- 3 eggs
- 1/2 teaspoon salt
- 3 tablespoons butter softened
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1 tablespoon golden raisins
- 1 tablespoon sliced almonds
- edible flowers optional garnish
Instructions
- Grind the coconut with the water until you have a coarse coconut paste.
- Beat the eggs until very light and fluffy, about 10 minutes with an electric mixer. Add the butter and beat again for another 2 minutes.
- In a large bowl, combine the semolina, salt, baking powder and sugar. Add coconut to this and mix well.
- Add beaten eggs and ground cardamom. Mix well. Cover and leave to rest overnight or at least 6 hours.
- Preheat oven to 350 F.
- Spray a square baking dish with non stick spray.
- Pour batter into prepared baking dish. Garnish the top with the raisins and almonds.
- Bake for 40 minutes, until a toothpick inserted comes out clean.
- Garnish with edible flowers, if desired.
Do you know anyone else who likes learning about international food, culture, history and travel? Bring them over here to join the party! Don’t forget to use those share buttons!
Start Here to find out how the Schizo Chef can help you with your cooking, travel and other needs!
If you like this recipe, PLEASE LEAVE A COMMENT & SUBSCRIBE!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39
…linking to Let’s Cook Sweet Treats for Easter & Bake Fest hosted by Nandoo
Wow that is a beautiful spongy cake..looks terrific. Bookmarking ..will try the egg less version.
A family favourite cake from Goa, i can say this very much proudly. I have baked them couple of times at home,we just love it.
that does look really addictive!!! bookmarked!
It is so hearteninging to see you prepare this dish.Goan recipes need a lot of expertise to replicate.This looks like a winner!
Semolina cake looks mouth watering ! Indeed a keeper recipe….
so well made!!! love its texture and looks!!
Interesting, the batter is left to ferment after adding the egg. No mater how it is done, cake looks soft and moist.
Never heard of this one before. It looks soft and moist.
wow such an moist and spongy baath cake 🙂 they looks fantastic Mir , lovely post !!
wow.. looks fabulous. bookmarking it
this looks very lovely , would love to ttry, pretty unusual
The cake has turned out super soft and fluffy…
Sounds very interesting, Mir
Cake looks yummy! It's mouthwatering!
That's really great efforts Mir, never read about this..so will read more and try an eggless one soon..:)
Wish could make this eggless ! Looks very moist and soft . I had only heard of bibinca as a Goan cake .. This name is new to me ! Good one ;))
Looks delicious Mir! I do agree with it you its addictive and one slice is not enough. I am glad you liked it. Thanks for the mention.
Wow, that semolina cake turned out just perfect Mir. Bookmarked to try soon.
Cake look awesome!! soft and fluffy!! droolworthy..
Cake looks so moist and soft..perfectly made.I also made it for Goan cuisine for BM last year.its so addictive..