Goan baath cake ( Coconut and semolina cake)


Baath cake is a classic Goan delight , made of semolina and coconut. I intended sharing this for Christmas, but posting every other day got really overwhelming, and the pictures were just baby sitting in my phone’s camera roll. I guess it’s never too late , right?

This cake is dense, moist and delicious. Not overly sweet, and is a lovely accompaniment for tea time. It doesn’t really require any frosting, it’s so good on its own. Now, traditionally the look of this dish is more of a pie, it is baked with a type of pie shell, but that’s a rarity now, you will hardly see Baath cake sold that way. My mum in law suggested to give it that lattice look, so we just made simple flour dough strips and created the diagonal pattern. It did make the cake look prettier!


My mum in law learnt this from her cousin who owns a small bakery in Goa. So let’s learn how to make Baath πŸ™‚

Gather these ingredients…


250 grams freshly grated coconut, approx 2 & 1/2 cups

250 grams semolina ( rawa)

300 grams sugar

8 large eggs

3/4th tablespoon of nutmeg powder

2 sticks/ 225Β grams/ 1 cup butter

pinch of salt, skip if using salted butter like Amul

For the top crust: (optional)

1/4 cup all purpose flour ( maida)

tiny pinch of salt

1 teaspoon oil

water as required to make a dough


(Make sure all the ingredients are at room temperature)

1.In a heavy bottomed pan/ kadai, dry roast the semolina on medium low heat, stirring continuously , until dry and fragrant. ( about 10 minutes)

2. Grind the grated coconut with about 1/2 cup water to a coarse paste.

3.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 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).


4. Preheat the oven to 300 degree F, Line an 8 inch round cake tin with parchment paper and grease with little butter. Mix the batter well before transferring into the prepared cake tin. ( 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, and place them on the prepared cake batter to create the diagonal pattern). Bake in the middle rack of the oven at 300 degree F until it’s golden brown , for about 1 hr and 15 mins or until a toothpick inserted in comes out clean.





Since this cake has fresh coconut , I suggest finishing Β it within 2-3 days , or else you can refrigerate it in an air right container , warm it a little before serving.

I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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  1. milliethom says:

    I’ve never tried semolina in a cake, Freda, but I had lots of semolina milk pudding as a child. I’ve also seen recipes using it in short-crust pastry in place of some of the flour. I love the taste of semolina and imagine it gives a nice texture to a cake. Coconut cake is wonderful, so I’ll have to try these two ingredients together. Your cake looks amazing. πŸ™‚

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