Goan Coconut Cake (Baath) Recipe

Popular Categories

Category		Desserts - Breads
Sub Category		None

Ingredients

	1 stick unsalted butter
	1/4 cup rose water
	2 1/4 cups sugar
	3 cups semolina
	1/4 cup shredded/grated unsweetened coconut
	4 large eggs
	1 tsp vanilla essence
	1/2 tsp baking powder
	Pinch of salt

2 cups reduced-fat coconut milk


Instructions


Line a 9X10 inch baking pan with a sheet of parchment paper cut to size. Spray the sheet and pan with a neutral cooking oil spray.


Cream the butter, eggs, and sugar till fluffy using an electric mixer. Beat 6 eggs and add to the mixture. Add essence of vanilla and baking powder.


Fold in the semolina, salt, baking powder, coconut, rose water, and coconut milk. Then mix for another 2 minutes with the mixer until all the ingredients are combined. Pour the batter into the prepared pan. Seal the pan with cling film and refrigerate for at least 4 hours to overnight. The cake batter will have set by this point. Bake the cake for 40 minutes in the center of the middle rack of an oven that is preheated to 350F.


The cake is done when it gets golden brown on the surface or when a knife comes out clean from the center. Allow to cool in the baking pan.


Serving Suggestions

Serve warm or chilled with tea or coffee

Originally Submitted 3/5/2017

0 Out of 5 from 0 reviews

You can add this Goan Coconut Cake (Baath) recipe to your own private DesktopCookbook.

Popular Categories



	Contact Us \| Help \| About Us Copyright Complaints \| Advertise with Us \| Privacy Policy \| Terms of Use Copyright © 2002 - 2020 DesktopCookbook. All rights reserved. Site Owned by Integrated Sales Resources, LLC.