Goan Coconut Cake
Goan, also known as Baath cake, is made with semolina flour and grated coconut as its main ingredients. And it’s delicious!
Photo by Gina Moore
SERVES 6
2 cups semolina flour
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups grated coconut
1 cup unsalted butter
1 cup powdered sugar
4 large eggs, separated
1 teaspoon rosewater or almond extract
Powdered sugar, for dusting
Lightly butter and flour a 9-inch round cake pan, and line with parchment paper.
Into a medium bowl, sift the flour, baking powder and salt. Add the coconut and whisk until combined. In the bowl of a stand mixer, beat the butter and sugar until fluffy. Add egg yolks one at a time and beat until combined. Add the extract. Gradually fold in the semolina mixture. The batter will be thick.
In another medium bowl, beat the egg whites with a hand mixer using the whisk beater attachments, gradually increasing to the highest speed, until stiff peaks form. Reduce stand mixer speed to lowest setting and fold egg whites into the cake mixture. Spread the mixture evenly into the prepared cake pan. Cover with plastic film and refrigerate overnight.
Remove batter from refrigerator, uncover and set on counter at least 30 minutes before baking. Preheat oven to 350 F. Bake for 30 minutes or until a cake tester comes out clean. Remove from oven and cool slightly in pan. Remove from pan, remove parchment and cool completely on a cooling rack. Dust with powdered sugar before serving, if desired.
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