Goan Coconut Cake Recipe

Goan Coconut Cake (Baath) Recipe – How To Make Goan Coconut Cake

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Goan Coconut Cake Recipe


Serving: 8 Persons
Difficulty Level: Easy
Time Required: 2 hours


  • 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


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.

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