GOAN COCONUT CAKE (BAATH)
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photo by Jostlori
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![photo by Hoshang D.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/53/31/27/KMx6sNi8TldcBwG1swAO_IMG-20191215-WA0012.jpg)
![photo by Hoshang D.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/53/31/27/4AyP4lLHSbuSYX5nhP8s_IMG-20191215-WA0011.jpg)
- Ready In:
- 2hrs
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 4 cups semolina
- 1 teaspoon baking powder
- 1⁄4 teaspoon fine sea salt
- 2 1⁄2 cups superfine sugar
- 1⁄4 cup coconut oil
- 8 tablespoons unsalted butter, softened, plus more for greasing
- 4 eggs
- 1 (13 1/2 ounce) can coconut milk
- 1⁄4 cup cream of coconut
- 1 1⁄2 teaspoons rose water
- 1 cup unsweetened dried shredded coconut
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.
Questions & Replies
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Reviews
-
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.
RECIPE SUBMITTED BY
momaphet
United States