This is an old fashioned cake. In Goa it is popular during X'mas times and made using semolina and coconut.
Course Dessert, Snack
Prep Time 10minutes
Cook Time 50minutes
Resting Time 6hours
Total Time 7hours
1CFine Semolina 160 g
2CFresh Finely Grated Coconut - lightly Packed 160 g
3/4CFine Sugar 170 g
1/4CCoconut Oil or Butter
Bring all the ingredients to room temperature before making the batter. Butter or oil an 8 in X 8 in square cake pan or line it with parchment paper.
Make the batter
Cream the butter/oil with the sugar until light and airy. Add the eggs one by one and beat till pale yellow and fluffy. Mix in the vanilla essence.
Mix the fine semolina with the baking powder well and stir in the coconut.
Fold in half the dry mix into the eggs. Add half the coconut milk/milk and stir to combine. Fold in the remaining dry mix. If the batter looks very dry add the remaining liquid. The batter should be of dropping consistency rather than pouring consistency.
Transfer to the baking pan and level off the top.
Cover tightly with a lid and let rest for 6 hours to overnight preferably in the fridge.
When ready to bake remove the cake pan from the fridge. Place the oven rack a little below center and pre-heat the oven to 325°F. Let the cake batter rest on the counter while the oven is preheating.
Transfer the pan to the oven and bake for 40 to 50 minutes or until done. Cake is done when a tooth pick inserted in the middle comes out clean and the tops are browned evenly .
Remove from the oven and transfer to a cooling rack. Cool completely before slicing.
Oil makes a more moist cake.
Instead of vanilla add 1/2 tsp fresh cardamom powder or 1/4 tsp fresh nutmeg for more of local flavors.
Use finely grated coconut, not long coconut threads.
For detailed instructions go to https://oventales.com/baath-cake-a-goan-tradition/ .