Goan Baath / Batica Recipe, How to Make Goan Baath Cake, Batk Recipe

Baath or Batica is the traditional Goan Coconut Cake. This Cake is also called as Batk or Baathika. For Goan Christmas sweet recipes, this Batica is very commonly made at most houses. Check here to make Goan Baath Cake Recipe with desiccated coconut and semolina (rava).

While making this particular Goan Baath Cake, I still remember my childhood days. My mom used to prepare Baath Cake and get it ready for baking and my dad doing the baking. These days cannot be forgotten.

Mostly at all Goan and Manglorean Houses, the Christmas sweets are distributed to relatives and neighbors. During this, Goan Baath or Goan Coconut Cake is mostly put along with the other sweets for distribution.

This Goan Batica is also made on different occasions in any house and sometimes for even evening tea.

This Goan Coconut Cake (Batk) cannot be kept for many days and also there is no need to keep this under refrigeration. Check the Easy Traditional Figgy Pudding Recipe, valentines drunken chocolate covered strawberries, and Christmas Chocolate Truffles Recipe.

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Can Desiccated Coconut Be Used for Goan Baath

Any type of coconut can be used to make Goan Coconut Cake. Sometimes the fresh coconut is not easily available in the market or coconut grating also can be a problem. Then Desiccated Coconut can be used for Goan Batica. Also, check our christmas steamed pudding recipe, chocolate gingerbread man cookies recipe, fudgy chocolate crinkle cookies, and christmas chocolate rum balls

How to Make Goan Baath

1. Grind the grated coconut / desiccated coconut with water to a fine paste
2. In a large bowl beat the eggs till light and fluffy with a hand mixer. Then mix the butter and sugar together separately very well and add it to the beaten eggs.
3. Then add the coconut paste to mixture above and mix well.
4. Then mix together semolina (rava), baking powder, corflour and salt separately. Now add this mixture in small sections to above beaten mixture and mix well.
5. After the mixing is done, cover the lid and keep it for fermentation for 4-5 hours or overnight in the refrigerator (for best results)
6. The next morning before baking remove from fridge and get it to the room temperature. Then check the mixture consistency. If thick and dry, then add little milk and mix. Then finally add vanilla essence.
7. Pour the batter in the greased baking tray. Preheat the oven to 180°C exactly fifteen mins before baking of the goan coconut cake. Then Bake it at 180°C for about 40 mins and the top portion becomes golden brown and the toothpick comes out clearly.
8. Let it cool down naturally. Goan Baath is ready, cut into slices to be served

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Goan Batica / Goan Coconut Cake Served at what occasions

This goan batica also goes well as goan recipes for breakfast. When prepared for special occasions like Easter & Christmas season and also on odd occasions, batk is served during evening tea for guests. Baath is also sent to neighbors, friends, and relatives on festive occasions.

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Equipment For Baath Cake

• Oven – for baking goan coconut baath
• Hand Mixer – To mix the ingredients for the cake together
• Oval Baking Tray – add the cake mixture for baking

Goan Batica Recipe, How to Make Goan Baath Cake

5 from 8 votes

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Servings: 15 - 20 people

Total Time: 1 hour hr 5 minutes mins

Prep Time: 45 minutes mins

Cook Time: 20 minutes mins

Author: Debbie

Category: Cake, Dessert, Festival

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Goan Baath Cake is prepared mostly at occasions at most Goan Houses. This is a very traditional goan sweet recipe prepared at christmas. It is mostly made with desiccated cocconut or fresh coconut and semolina (rava). This is a delicious goan cake check the recipe below

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Ingredients

• 2 cups grated coconut or desiccated coconut
• 6 eggs
• 1/ 2 cup butter melted
• 3/4 cup powdered sugar
• 1 cup semolina fine rava
• 1 teaspoon baking powder
• 1 teaspoon cornflour
• pinch of salt
• 1 tablespoon vanilla essence

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Instructions

• For Goan Baath, grind the grated coconut / desiccated coconut with little water to a fine paste.
• Beat the eggs with the egg beater, till they become light and fluffy in large bowl.
• Now mix the butter and sugar together separately very well. Then add the mixture to the beaten egg and mix well.
• Add the coconut paste to the above mixture and mix well.
• Next mix together semolina (rava), baking powder, corflour and salt separately. Finally add this mixture in small sections to above beaten mixture and mix well.
• Then Finally after the mixing is over, cover lid to the mixture and keep it to ferment for 4-5 hours. Overnight fermentation is better.
• The next morning before baking remove from fridge and get it to the room temperature. Then check the mixture consistency. If thick and dry, add little milk and mix. Then finally add vanilla essence.
• Pour the batter in the greased baking tray. Preheat the oven to 180°C exactly for 15 minutes before baking for the goan coconut cake. Then Bake it at 180°C for about 40 mins and the top portion becomes golden brown. Then use the toothpick to see that is comes out clearly after piercing in.
• If the toothpick comes out clearly, the batica is ready. Let it cool naturally and then the Goan Coconut Baath can be cut into slices and kept.

Notes

• if salted butter is used then there no salt is needed
• if desiccated coconut is used, use 2 and 1/2 cups coconut.
• coconut baath remains fresh for 5-6 days in room temperature

Keywords: baathika, batica, batk, christmas sweet dish, dessicated coconut, festival, goan baath, goan baath recipe, goan baath with dessicated cococnut, goan coconut baath, goan coconut cake, goan recipes, goan sweetdish

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