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5 from 3 votes

Baath Cake | Batica | Goan Semolina & Coconut Cake

Baath cake is a classic Goan delight, made of semolina and coconut. It is a dense, moist and delicious! It is also known as Batk or Batica.
Course Cakes, Christmas Sweets
Cuisine Goan, Indian
Keyword Batica, Goan Baath Cake, Goan Coconut Cake
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting time for batter 8 hours
Total Time 1 hour 25 minutes
Servings 8 people
Author Freda Dias

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml, all ingredients are at room temperature

  • 250 grams freshly grated coconut,* approx 2 & 1/2 cups
  • 250 grams fine semolina / rava / sooji
  • 300 grams sugar
  • 8 large eggs
  • 3/4 tbsp nutmeg powder
  • 113 grams /1 stick butter or ghee, melted
  • Pinch of salt, skip if using salted butter
  • 1/2 tsp baking powder

For the top crust: (optional)

  • 1/4 cup all-purpose flour maida
  • Tiny pinch of salt
  • 1 tsp oil
  • Water, as required to make a dough

Instructions

  • In a heavy bottomed pan/ kadai, dry roast the semolina on medium-low heat, stirring continuously, until dry and fragrant. (about 10 minutes)
  • Grind the grated coconut with about 1/2 cup water to a coarse paste.
  • In a mixing bowl, add 5 whole eggs (egg whites+yolks) and only the yolk of the remaining 3 eggs. To this add sugar. Whisk the sugar with egg mixture, until well combined. 
  •  Next add melted butter, coconut, nutmeg powder, salt if using, mix well. 
  • Lastly, add the roasted semolina to the above batter, mix well. Cover and let it rest for about 8 hours or overnight. (There is no need to refrigerate this, but if you live in a pretty hot and humid climate, then do refrigerate it).
  • If you intend to top it with the crust, then knead the dough, roll it out to about 1/8th inch thickness, cut about 1/2 inch strips. 
  • Preheat the oven to 300 degrees F. Line an 8 inch round cake tin or 9-inch square tin with parchment paper and grease with little butter. Add baking powder and mix the batter well before transferring into the prepared cake tin.
  • Place the strips on the prepared cake batter to create the diagonal pattern. Bake in the middle rack of the oven at 300 degrees F, until it's golden brown, for about 1 hr and 15 mins or until a toothpick inserted in, comes out clean. Baking times will vary depending on the pan size used, keep an eye once the top begins to turn golden brown. 
  • Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. 

Notes

  • Since this coconut baath cake has fresh coconut, I suggest finishing it within 2-3 days, or else you can refrigerate it in an air right container, warm it a little before serving.
  • For Goan baath cake recipe with desiccated coconut, replace the fresh coconut with desiccated, grind it with the same amount of warm water. 
  • If using frozen coconut, skip grinding the coconut with water since thawed coconut tends to be moist, pulse it a couple of times to break it down.