Saturday, December 10, 2016


The Goan Baath Cake is another one of my favorite holiday treats. The Baath cake is a deliciously rich and moist coconutty flavored cake that is normally made during the Christmas season, but can also be enjoyed all year round! It is mainly made with coconut and semolina with a hint of spice.

This is fairly simple cake recipe. However, you need to bear in mind that the cake batter needs to be kept aside for 6-8 hours, preferably overnight, (depending on the quantity of the cake batter) to enable the semolina to absorb the liquid from the batter and swell up. The cake thus becomes much more moist and tastier. This cake can be served warm or cold or at room temperature. My family enjoys this cake with hot ginger tea on a cool winter’s evening.

Ahhh!!!... Simply heavenly!

The cake that I have made today is a Tricolour Baath Cake on the special request by my 6 year old. I have used powder food colouring for this. You may bake it with/without food colouring.


½ cup Semolina/Rawa/Sooji1 cup desiccated coconut
1.5 cup Icing Sugar/castor sugar/Brown sugar
2 tbsp All-purpose flour (maida)
½ tbsp cornflour
½ cup water
1 Egg
1 tsp Baking Powder
2 tbsp Ghee
½ tsp Vanilla Essence
¼ tsp Cardamon/ Cinnamon Powder
Pinch of food colouring powder/liquid
Salt to taste


Prep all your ingredients to save time.

In a large bowl, beat the egg till light and frothy.

Add the desiccated coconut and water. Mix well.

NOTE: If the desiccated coconut shreds are large, then grind them into a course paste using little water and then add it to the beaten egg.

Add all the other dry ingredients, except for the food colouring and vanilla essence.

Mix well till everything is incorporated well.

Cover the batter and keep it aside for 3-4 hours.

After 3-4 hours, add the Vanilla Essence and mix well.

Divide this batter into 4 parts. Add the food colouring to 3 of the parts. Leave 1 part as is.

Next, preheat the oven to 170 deg C. Line a baking dish with parchment paper and spray a little of cooking oil to prevent any sticking.

Bake for around 30-35 minutes, or till a toothpick that is inserted in the middle of the cake comes out clean. 

Let it cool, then cut into small squares and enjoy!!

To store this, wrap the remaining cake in cling film, and keep it in an air-tight container and refrigerate.

This cake can be served warm or cold or at room temperature. To warm, simply unwrap the cling film and microwave it for 20-30 secs before serving.