GOAN COCONUT CAKE (BAATH)
Serving: 8 Persons
Difficulty Level: Easy
Time Required: 2 hours
Ingredients
- 4 cups Semolina
- 1 tsp. Baking Powder
- 1⁄4 tsp. fine Sea Salt
- 2 1⁄2 cups superfine Sugar
- 1⁄4 cup Coconut Oil
- 8 tbsp. unsalted Butter
- 4 Eggs
- 1 can Coconut Milk
- 1⁄4 cup Cream of Coconut
- 1⁄2 tsp. Rosewater
- 1 cup unsweetened shredded Coconut
Preparation
Step 1
Line a 8-by-8–inch square cake pan with parchment paper; grease with butter, then set aside.
Step 2
Whisk flour, baking powder, and salt in a bowl; in a large bowl, beat sugar, coconut oil, and butter on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth. Add half the coconut milk and cream of coconut, then half the dry ingredients, and beat until just combined; add in remaining coconut milk and cream of coconut, plus the rosewater, mixing well to combine. Add remaining dry ingredients and mix well; fold in shredded coconut, then pour batter evenly into prepared pan. Cover with plastic wrap, then refrigerate overnight.
Step 3
The next day, heat oven to 350°. Unwrap cake, then bake, turning halfway through, until golden brown, about 90 minutes. Cool cake completely before cutting and serving.