Goan Coconut Baath Cake - Ingredients run and swirl together, amplifying each other's flavor

I had been wanting to bake this cake since a long time the day I saw it in Maria's blog here.

Some recipes are so inviting that you cannot stop yourself from making them and when the recipe so properly detailed out and yet so simple to make, it would be injustice if you don't try it at least once.

I must stay, the flavour was very very different and delectable. Since, all purpose was not not used and it was substituted by semolina, the cake became even more delectable and gorgeous to enjoy (why, ofcourse because all-purpose flour is no good)

Maria obviously makes in big batches and hence the quanity she has mentioned is according to that.

I was preparing for the first time. I was little skeptical of how it is going to turn.

That's the reason, I decided to bake a small batch. The cake was so much by loved all that I think I have to follow the exact measurements to bake a bigger batch.

What You Need for the small batch of cake which I baked in a small cake tin

1 cup Semolina or Suji
1 cup powdered Sugar
1 cup grated fresh coconut
2 tbsp milk
2 tbsp milk powder (used instead of corn flour)
2 eggs
1 tbsp vanila essence
Some Pistachio Chopped
1 tbsp baking powder
1/2 cup oil or butter or ghee (Ghee tastes best)

Steps To Bake:

Preheat oven for 10 minutes at 180 degree centigrade.
Mix all the ingredients together and whisk with an electric beater for about 10 minutes.
Grease a bread baking tin with ghee and pour the batter into it.
Tap from sides to remove any bubbles formed.
Bake the cake for about 35 minutes at 18- degree centigrade.
Let it cool completely before you cut and serve.


  1. Loved the cake and the pics thankyou for the link back and trying them.

  2. Thank You Maria .. It was a pleasure to make.

  3. Delicious cake . Pass me a piece Soma

  4. That looks so good! Anything with grated coconut is welcome! Going to try this...

  5. difference between flavor and flavour?