Easy Coconut Baath Cake
This Goan cake is a traditional dessert that is a coconut lovers delight. The recipe is an easy cake that doesn’t require any soaking time and comes together in under an hour.
Equipment
- Sauce pot
- Whisk
- Rubber spatula
- Mixing bowl
- 9 inch round tin
Ingredients
- 250 ml water
- 400 gm white sugar
- 250 gm semolina
- 125 gm fresh coconut grated
- 125 gm desiccated coconut
- 50 gm flour
- 50 gm butter
- 3 eggs
- 5 gm baking powder
- 10 gm cardamom powder
- 10 gm vanilla
- 70 gm cashews
- Pinch of salt
Instructions
- Preheat the oven to 180 deg C, line a 9 inch baking tray with oil and baking paper, set aside.
- Boil the water, add the sugar and whisk, add the coconut and whisk.
- Add the butter (should be soft - room temperature soft) and whisk until it’s combined. Add the semolina and switch to a spatula, stir well.
- Whisk eggs in a large bowl until doubled in volume. Add cardamom powder, vanilla, baking powder and flour. Whisk until no lumps.
- Add the coconut mixture into the eggs in two parts. Fold together until combined. Add the cashew nuts and fold together.
- Transfer to a lined baking tin (8inch). Bake in a preheated oven at for 40-45 mins until the top is golden brown, dry to the touch and knife inserted into the center comes out clean.
- Leave to co, release the edges, slice and serve.
Notes
- Do not over bake this cake, as it cools down it will dry up, if there are moist crumbs on the tooth pick, remove it from the oven.