Ingredients for Goan Coconut Cake Baath
- Semolina
- 2 teaspoons baking powder
- Fine Sea Salt
- Superfine Sugar
- 1 cup (2 sticks) unsalted butter
- Unsalted Butter
- 4 large eggs
- 1 (13.5 ounce) can full-fat coconut milk
- 1 (7 ounce) can cream of coconut
- Rose Water
- Unsweetened Dried Shredded Coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Goan Coconut Cake Baath? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Goan Coconut Cake Baath
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch square baking pan. Line the bottom with parchment paper, leaving an overhang on the sides to help lift the cake out later.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 ½ cups granulated sugar, and 1 teaspoon vanilla extract using a hand mixer until light and fluffy (about 3 minutes).
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, combine 1 (13.5 ounce) can full-fat coconut milk and 1 (7 ounce) can cream of coconut. Add ½ of this coconut mixture to the batter, followed by the remaining dry ingredients and mix until just combined.
- Stir in the remaining coconut milk mixture and 1 teaspoon rosewater. Mix until fully incorporated.
- Gently fold in 1 cup shredded sweetened coconut.
- Pour batter into the prepared pan and cover tightly with plastic wrap.
- Refrigerate overnight (at least 8 hours) to allow the semolina to absorb the coconut liquid, resulting in a softer, more tender crumb.
- The next day, remove the cake from the refrigerator and let it sit at room temperature for 30 minutes before baking.
- Bake for 90 minutes, or until a wooden skewer inserted into the center comes out clean. Rotate the pan halfway through baking for even browning.
- Let the cake cool completely in the pan before lifting it out using the parchment paper overhang. Once completely cool, cut and serve.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
272g
Fat
153g
Carbs
44g
